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- W2372370185 abstract "The effect of trehalose on protecting color of canned litchi fruits cv.Guiwei was explored by measuring the change of content of 5-hydroxymethyl furfural(5-HMF),total sugars,amino acids and color difference during storage.The results showed that at the end of storage,the browning degree of trehalose treatment group was lower than the sucrose treatment group and the sucrose and trehalose comined treatment group,as 14.0% and 13.9% respectively.The content of 5-HMF indicated an increase of 40%,in contrast to 120% and 160% increase for the sucrose treatment group and sucrose plus trehalose treatment group.The content of amino acid of trehalose treatment group was 13.5% higher than the sucrose treatment and 4.4% lower than sucrose and trehalose combined treatment.The results indicated that trehalose can reduce the degree of Maillard reaction of canned litchi and offer protective effect on colour." @default.
- W2372370185 created "2016-06-24" @default.
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- W2372370185 date "2011-01-01" @default.
- W2372370185 modified "2023-09-24" @default.
- W2372370185 title "Effect of trehalose on non-enzymatic browning in canned litchi" @default.
- W2372370185 hasPublicationYear "2011" @default.
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