Research on Non-Enzymatic Browning of Orange Juice Concentrate During Storage

doi:10.3969/j.issn.1673-1689.2018.05.010

Home > Archive>Volume 37, Issue 5, 2018 >517-526. DOI:10.3969/j.issn.1673-1689.2018.05.010

Research on Non-Enzymatic Browning of Orange Juice Concentrate During Storage
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                        10.3969/j.issn.1673-1689.2018.05.010
                    
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Abstract:

The changes of main substances causing non-enzymatic browning of orange juice concentrate under various storage conditions and their relations with browning were studied.The main reasons of browning in orange juice concentrate were searched by correlation analysis and path analysis.The results showed that ascorbic acid degradation，carotenoids degradationand multi-hydroxybenzene oxidative condensation were the major factors leading to browning ，the effect of Maillard reaction on browning was slight.

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ZHAO Diqing, ZHANG Min, LIU Yaping. Research on Non-Enzymatic Browning of Orange Juice Concentrate During Storage[J]. Journal of Food Science and Biotechnology,2018,37(5):517-526.

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