2008•Science and Technology of Food IndustryRequires access
Research on non-enzymatic browning of jujube juice during storage
Haodong Wang
Open publisher page 1 citations
Abstract
The changes of main materials of non-enzymatic browning in jujube juice and its relations with browning during storage were discussed.The results showed that browning degrees of jujube juice and 5-HMF content gradually increased,total sugar,reducing sugar,ascorbic acid and other chemical constituents reduced with the storage temperature increased,time extended.The change of chromaticity of jujube juice was consistent with its constituents.The major non-enzymatic browning reactions were Maillard and Vc degradation during processing.