Effect of diffusion resistance on the rate or browning in concentrated orange juice
1997
Duzdemir, C.
The diffusion of solutes (sugars, amino acids, ascorbic acid, etc) in orange juice was found to be restricted by the addition of some water soluble (XG+CMC) and water insoluble (MCC) polymers to decrease the BPF and HMF accumulation. Three different samples were prepared for analysis, such as, pure concentrated orange juice, orange juice with 1.5 % XG+CMC mixture, and orange juice with 1.5% XG+CMC and 0.5 % MCC
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