- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
NONENZYMATIC BROWNING DEVELOPMENT OF CONCENTRATED LEMON JUICE BY USING MODEL SYSTEMS DURING STORAGE | ||
| Mesopotamia Journal of Agriculture | ||
| Article 7, Volume 33, Issue 2, 2005, Pages 37-41 PDF (0 K) | ||
| DOI: 10.33899/magrj.2005.35947 | ||
| Author | ||
| M.M.Al Zubaidy | ||
| Abstract | ||
| Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid ,Reducing Sugar , Amino acids) that may play an important role in brown pigments ( Melanoidins )formation. Samples were stored at 25 and 35ْ c for 12 weeks .Results showed that the main brown pigments formation pathway in this highly acidic synthetic model system (pH >2.5) was ascorbic acid degradation rather than reducing sugar acid decomposition and strecker decomposition of amino acid. | ||
|
Statistics Article View: 431 PDF Download: 349 |
||