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Studies on the non-enzymatic browning in some fruit juices and pulps.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

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Abstract

Systematic studies on browning in some preserved fruit products and model systems have been in progress at this Institute for some time past. In this communication, results of an investigation on the non-enzymatic browning in passion fruit, lime, Coorg orange and jaman juices and jack fruit, Neelum mango, papaya, guava and tomato pulps packed under different treatments have been reported.

Item Type: Article
Uncontrolled Keywords: non-enzymatic browning, passion fruit, lime, Coorg orange, jaman, tomato, papaya and guava
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
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 06:40
Last Modified: 21 Oct 2013 06:40
URI: http://ir.cftri.com/id/eprint/5758

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