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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书目信息
页码
73 p.
其它主题
Ebullicion; Pimenton; Reaction de maillard; Glycine (acide amine); Reaccion de maillard; Cuisson a l'eau
语言
土耳其
注释
Summaries (En, Tr)
tables; figures
翻译的标题
Biber salcasi ve uzum pekmezinde enzimatik olmayan esmerlesme reaksiyonlarina sicaklik, pH, sakkaroz ve glisinin etkisi
类型
Summary; Thesis; Non-Conventional
团体作者
Gaziantep University, Gaziantep (Turkey). Faculty of Engineering
1999-08-15
AGRIS AP