ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
—Changes in the free amino acid fraction of foam-mat dried tomato powder during storage were studied using gas-liquid chromatography. An increase of individual amino acids was found to be independent of storage temperature and possibly caused by proteolytic reaction. A simultaneous decrease in certain amino acids was accelerated at higher storage temperatures. This loss of amino acids may be involved in non-enzymatic browning reactions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01962.x
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