NON-ENZYMATIC BROWNING IN CAULIFLOWER
1961 ◽
Vol 41
(2)
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pp. 377-380
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Keyword(s):
In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
2014 ◽
Vol 1033-1034
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pp. 690-695
Keyword(s):
Keyword(s):
Keyword(s):
Ascorbic Acid Content, pH, and Acceptability of Tomatoes Processed by Different Home Canning Methods
1978 ◽
Vol 6
(4)
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pp. 305-311
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Keyword(s):
1986 ◽
Vol 34
(2)
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pp. 262-263
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