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Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems.

Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems. Indian Journal of Applied Chemistry, 24 (1). pp. 35-40.

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Abstract

In the course of studies on the non-enzymatic browning in &Orne fruit juices and pulps, it was observed that Jaman (Eugenia jambolana) juice, preserved with sulphur dioxide, was more discoloured than that preserved with sodium benzoate or pasteurization. Similar observations were made in the case of sapota squash, stored at room temperature for about 5 years. Since this behaviour due to SO:: appears to be different from its protective action against non-enzymatic browning commonly reported in literature, work was undertaken to study this phenomenon in the case of other products containing components like anthocyanin pigments, leucoanthocyanins: and polyphenols similar to those present in jaman juice or sapota pulp. Jaman juice, grape juice, sapota squash and guava pulp were employed together with a few synthetic systems containing some of the components isolated from these.

Item Type: Article
Uncontrolled Keywords: fruit juices, non-enzymatic browning, Jaman juice, synthetic systems
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 05:23
Last Modified: 27 Jul 2016 05:23
URI: http://ir.cftri.com/id/eprint/4712

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