Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions
Işıl Gürsul Aktağ, Vural Gökmen
Topics & Concepts
ChemistryOrange juiceFood sciencePasteurizationHydroxymethylfurfural5-hydroxymethylfurfuralOrange (colour)Maillard reactionFruit juiceOrganic chemistryFructoseFurfuralCatalysisCatalysis for Biomass ConversionEnzyme Catalysis and ImmobilizationFood Quality and Safety Studies