Effects of temperature, pH, sucrose and glycine on nonenzymatic browning in paprika paste and boiled grape juice

Balik, A.Z.

Effects of temperature, pH, sucrose and glycine on nonenzymatic browning in paprika paste and boiled grape juice

1995

Balik, A.Z.

The nonenzymatic browning reactions of paprika paste and boiled grape juice were studied. The effects of temperatures (5o, 25o and 35o), pH (3.0, 3.5 and 4.0 in paprika paste, 3.5, 4.0 and 4.5 in boiled grape juice), sucrose and glycine on these reactions were determined. Absorbance values were obtained at 420 nm and the graphs of absorbance versus time were drawn for paprika paste and boiled grape juice

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AGROVOC Keywords

boiling glicina glycine (amino acid) grape juice jus de raisin maillard reaction paprika saccharose sucrosa sucrose turkey turquia turquie zumo de uva

Bibliographic information

Pagination

73 p.

Other Subjects

Ebullicion; Pimenton; Reaction de maillard; Glycine (acide amine); Reaccion de maillard; Cuisson a l'eau

Language

Turkish

Note

Summaries (En, Tr)

tables; figures

Translated Title

Biber salcasi ve uzum pekmezinde enzimatik olmayan esmerlesme reaksiyonlarina sicaklik, pH, sakkaroz ve glisinin etkisi

Type

Summary; Thesis; Non-Conventional

Corporate Author

Gaziantep University, Gaziantep (Turkey). Faculty of Engineering

In AGRIS since: 1999-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Effects of temperature, pH, sucrose and glycine on nonenzymatic browning in paprika paste and boiled grape juice

1995

AGROVOC Keywords

Bibliographic information