The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment
Abstract: Enzymatic browning by tyrosinase and nonenzymatic browning (Maillard reaction) are responsible for producing new compounds which contributes considerably to the undesirable of aroma, taste and colour in food. In this study, tyrosinase activity and browning intensity in quince juice were in...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
College of Education for Pure Sciences
2020-12-01
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| Series: | مجلة التربية والعلم |
| Subjects: | |
| Online Access: | https://edusj.mosuljournals.com/article_166198_7d7375992877e3987bf88f029ebbfcc5.pdf |