梅シロップ貯蔵中の褐変要因とその速度解析
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- 呉 明昌
- 國立屏東科技大學食品技術系
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- 楊 廷珍
- 仕全實業有限公司
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- CHEN Chin Shu
- Institute of Food and Agricultural Sciences, University of Florida
書誌事項
- タイトル別名
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- The Browning Factors and Analysis of Browning Speed in Mei Syrup during Storage
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説明
The factors affecting the browning in sweetened mei (Japanese apricot) syrup during storage were investigated. When stored at 5, 15 and 25°C for 6 or 12 months, the added sucrose in the syrup was inverted into fructose and glucose as the syrup browning progressed. Increases in 5-hydroxymethyl furfural (HMF), an intermediate of caramelization, were measured in the stored syrups. Experimental rate constants for kinetics of sugar changes and phenolic compound decreases during storage were determined. The browning reaction in sweetened mei syrup was characterized by a combination of oxidation of phenolic compounds and caramelization of sugars.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 24 (2), 87-93, 1998
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680095149440
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- NII論文ID
- 10029724436
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 10357231
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可