ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Browning and degradation of dehydroascorbic acid (DHA) and chlorogenic acid (CA) at pH 6, was studied at variable water activities (aw) and temperature in a model food system containing cellulose, DHA and/or CA. Rate of DHA browning followed an apparent zero order reaction and was maximum at intermediate aw. Activation energies for browning ranged from 13-17 Kcal and were independent of aw. Browning and degradation of CA was negligible at aw below 0.6. CA loss in the DHA-CA mixture was apparently delayed by decomposition products of DHA and this was pronounced at high aw.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03950.x
