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- W2082766170 abstract "The effect of temperature and soluble solids (°Brix) on nonenzymatic browning in pear juice concentrate was determined by following absorbance at 420 nm (A420) over the temperature range of 50–80°C. Browning could be modeled as a zero order rate process with rates of 22.2 × 10−4 (45.2 °Brix), 36.9 × 10−4 (55.4 °Brix), 53.5 × 10−4 (65.1 °Brix) and 107 × 10−4 (72.5 °Brix) A420· min−1 at 80°C. Temperature dependence was described by the Arrhenius relationship with an average activation energy of 21.9 kcal · mole−1. Formol titration indicated a 20% loss of amino acids during heating 4.4 hr at 80°C and no loss of carbohydrates was observed after any heating period." @default.
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- W2082766170 date "1984-09-01" @default.
- W2082766170 modified "2023-10-16" @default.
- W2082766170 title "Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures" @default.
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- W2082766170 doi "https://doi.org/10.1111/j.1365-2621.1984.tb14984.x" @default.
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