Baoshan Zhang
Abstract
Nonenzymatic browning mechanism of fruit juice were reviewed in this paper: caramelization, maillard reaction, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization, and the controlling measurements were also presented.
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Nonenzymatic browning mechanism of fruit juice were reviewed in this paper: caramelization, maillard reaction, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization, and the controlling measurements were also presented.
Key concepts: Browning, Fruit juice, Food science, Mechanism (biology), Chemistry, Physics, Quantum mechanics