Obtaining fundamental and mechanistic insight into browning reaction pathways in fruit-based food systems: an integrated fingerprinting and kinetics approach. KU Leuven
Consuming fruits is an important part of a healthy life-style. Fruits can be freshly consumed or can be processed into juices, jams and canned fruits. One of the common quality losses during processing and storage of fruit-based products is degradation of the commercially valuable color. Since an attractive color is one of the main characteristics that play an important role in product acceptability, browning is a quality handicap. Color ...