[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Nonenzymatic discoloration in dried cabbage. II. Red condensation product of dehydroascorbic acid and glycine ethyl ester.

Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. II. Red condensation product of dehydroascorbic acid and glycine ethyl ester. Journal of Agricultural and Food Chemistry, 22 (4). 719-722, 13 ref..

[img] PDF
Journal of Agricultural and Food Chemistry, Volume-22(4 (1974) 719-722.pdf - Published Version
Restricted to Registered users only

Download (202kB)

Abstract

The cherry red colour formed initially in the browning of freeze-dried cabbage has been studied using a model system consisting of dehydroascorbic acid (DHA) and glycine ethyl ester which produces a chromogen of similar colour characteristics. Elemental analysis, gel elution, and spectral studies indicated that the reaction takes place in equimolar proportions to give a dimeric, unsaturated condensation product, the probable structure of which is discussed. The chromogen is labile, hygroscopic, unstable in aqueous or acidic medium, and is light and heat sensitive. [See Journal of Agricultural and Food Chemistry (1968) 16, 529 for part I.]

Item Type: Article
Uncontrolled Keywords: FREEZE-DRYING-; cabbage, nonenzymatic discoloration of freeze-dried; CABBAGE-; discoloration of freeze-dried cabbage; DISCOLORATION-; cabbage, freeze-dried; BROWNING-; cabbage, browning of freeze-dried
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 09:33
Last Modified: 20 Sep 2013 09:33
URI: http://ir.cftri.com/id/eprint/7153

Actions (login required)

View Item View Item