Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage.

@article{Pham2020InfluenceOP,
  title={Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage.},
  author={H. T. Pham and P. Kityo and C. Buv{\'e} and M. Hendrickx and A. Van Loey},
  journal={Journal of agricultural and food chemistry},
  year={2020}
}
Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect of pH and suspected nonenzymatic browning reaction precursors such as ascorbic acid, fructose, and arginine on nonenzymatic browning during accelerated storage (42 °C) using an orange juice based model system. The results showed that lowering the pH of… Expand
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