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A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B).

Bhale Rao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..

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Abstract

The non-enzymic browning mechanism in a multicomponent food product such as lime juice concentrate (32"B) was investigated using synthetic model systems. A 25 factorial experiment was designed and the statistically significant main effects and interactions isolated. Four interactions: (I) citric acid +ascorbic acid, (2) citric acid + fructose, (3) fructose + ascorbic acid and (4) citric acid +fructose + ascorbic acid; and three main effects: (1) citric acid, (2) fructose and (3) ascorbic acid, were found to be statistically significant at the 0.05 level. These are interpreted in the light of available literature on non-enzymic browning reactions.

Item Type: Article
Uncontrolled Keywords: non-enzymic browning, lime juice concentrate, model systems, factorial approach
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 12:22
Last Modified: 03 May 2018 11:22
URI: http://ir.cftri.com/id/eprint/2464

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