ScholarLens Back to search
2005•Food ScienceRequires access

Research on Nonenzymatic Browning of Banana Juice during Storage

Wang Zhang

Open publisher page 1 citations

Abstract

The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. The results showed that Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of banana juice. Zero and first order kinetics was applied to describe evolution of relative absorbance at 420nm. Nonenzymatic browning was successfully adjusted to zero order kinetic model, and the activation energy found for the nonenzymatic browning was 80.46kJmol.

About this research paper

What this paper is about

The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. The results showed that Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of banana juice. Zero and first order kinetics was applied to describe evolution of relative absorbance at 420nm. Nonenzymatic browning was successfully adjusted to zero order kinetic model, and the activation energy found for the nonenzymatic browning was 80.46kJmol.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. The results showed that Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of banana juice. Zero and first order kinetics was applied to describe evolution of relative absorbance at 420nm. Nonenzymatic browning was successfully adjusted to zero order kinetic model, and the activation energy found for the nonenzymatic browning was 80.46kJmol.

Key concepts: Browning, Maillard reaction, Chemistry, Kinetics, Food science, Sugar, Absorbance, Chromatography

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Research on Nonenzymatic Browning of Banana Juice during Storage — Research Paper | ScholarLens