Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures
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- Type
- article
- Published
- 1993-12-01
- Cited by
- 4
- References
- 20
- OpenAlex
- https://openalex.org/W41322660
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:81489431
Keywords
Ascorbic acid, Browning, Redox, Aluminium, Chemistry
References
- FLAVOR CHEMISTRY OF TOMATO VOLATILES
- Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storage
- Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products
- Browning of ascorbic acid in pure solutions.
- Maillard Reaction Products Formed from D-Glucose and Glycine and the Formation Mechanisms of Amides as Major Components
- ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE
- Quantitative and sensory studies on tomato paste volatiles
- Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple
- ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION
- Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions
- Inhibition and Acceleration of Aluminum Corrosion
- DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY
- Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice.
- Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
- DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM
- The stability of lycopene. II.—Oxidation during heating of tomato pulps
- Antioxidants/antimutagens in food.
- VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE
- Nutritional and toxicological aspects of the Maillard browning reaction in foods.
- Glimpses of the International Congress of Administrative Sciences
Cited by
- Aluminium Foil as a Food Packaging Material in Comparison with Other Materials
- EFFECT OF EQUIVALENT THERMAL TREATMENTS ON THE COLOR AND THE ANTIOXIDANT ACTIVITY OF TOMATO PUREES
- VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS
- Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes
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