Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

Author:

Damasceno Leandro F.,Fernandes Fabiano A.N.,Magalhães Margarida M.A.,Brito Edy S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Effect of concentration on the physical properties of cashew juice;Azoubel;Journal of Food Engineering,2005

2. Comparison of orange concentrate and foammat powders by chromatographic procedures;Berry;Journal of Agricultural and Food Chemistry,1965

3. Clarified natural apple juice: production and storage stability of juice and concentrate;Beveridge;Journal of Food Science,1986

4. Brito, E. S. (2005). Avaliação das cajuı´nas fabricadas no Ceará. Relatório Técnico da Embrapa, Fortaleza.

5. Nonenzymatic browning of lemon juice;Clegg;Journal of the Science of Food and Agriculture,1964

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