Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures
| العنوان: | Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperatures |
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| المؤلفون: | Zlata Mesić, Kata Galić, Nada Ciković |
| المصدر: | Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 197:525-530 |
| بيانات النشر: | Springer Science and Business Media LLC, 1993. |
| سنة النشر: | 1993 |
| مصطلحات موضوعية: | Chemistry, chemistry.chemical_element, redox potential, tomato, aluminium tubes, storage, General Chemistry, Ascorbic acid, Biochemistry, Redox, Industrial and Manufacturing Engineering, Warehouse, Corrosion, chemistry.chemical_compound, Chemical engineering, Aluminium, visual_art, visual_art.visual_art_medium, Browning, Lacquer, Hydroxymethylfurfural, Food Science, Biotechnology |
| الوصف: | The influence of temperature and applied lacquer on aluminium (Al) tubes on physico- chemical changes of tomato paste during storage was studied. Packaging and storage conditions have a considerable influence on both the oxidative changes in the product and corrosion behaviour of the Al tubes. The greatest changes during storage were the ascorbic acid and hydroxymethylfurfural contents ; the compounds known to possess certain oxido-reduction power. The consequence of oxidation-reduction reactions taking place during storage was the establishment of particular redox values: the lower the reducing power of the compounds present, the higher the rH value obtained. |
| تدمد: | 1438-2385 0044-3026 |
| DOI: | 10.1007/bf01192850 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f715e3752e21350889bf58efee5a175 https://doi.org/10.1007/bf01192850 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....6f715e3752e21350889bf58efee5a175 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14382385 00443026 |
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| DOI: | 10.1007/bf01192850 |