Comparative investigation to control the enzymatic and non-enzymatic browning of guava juice concentrates
1997
Alizai, M.N. (PCSIR Labs., Peshawar (Pakistan))
Comparative study was conducted to control the enzymatic/non-enzymatic browning of guava juice/their concentrates by applying PPO inhibitors and their chelating agents alongwith sulphite. Useful filter aids with filtration and centrifugation are found to assist in removing browning residue particulate fractions to enlarge the shelf life of the products. Non-enzymatic browning was also analysed during concentration of the juice.
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