Kinetic and mechanistic insight into browning of heat processed fruitbased products during storage KU Leuven
A major quality loss during ambient storage of heat preserved fruit-based products is color degradation, determining consumer acceptability and defining the shelf-life of these products. Color degradation results from the combined effect of fading of natural pigments and formation of brownish compounds. The development of brownish compounds can originate from enzyme- and non enzyme-catalyzed reactions, the former being negligible in heat ...