Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Grape juice, browning color

Indirect evidence of the involvement of free carbonyl groups in the browning of fruit juices is provided by the work of Markh (1950). He showed that apple and grape juices, when heated with added amino acids, became colored, presumably owing to formation of melanoidins. Color production could be prevented by fermentative removal of sugars or by their inactivation by reaction with sulfurous acid. [Pg.54]


See other pages where Grape juice, browning color is mentioned: [Pg.3]    [Pg.34]    [Pg.215]    [Pg.1231]    [Pg.104]    [Pg.131]    [Pg.24]    [Pg.24]    [Pg.24]    [Pg.5]    [Pg.329]    [Pg.421]    [Pg.39]    [Pg.373]    [Pg.9]    [Pg.134]    [Pg.373]    [Pg.163]    [Pg.105]    [Pg.373]    [Pg.43]    [Pg.419]   
See also in sourсe #XX -- [ Pg.311 ]




SEARCH



Color juice

Grape juice

Juice browning

© 2024 chempedia.info