NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 min.and stored under opaque condition at 4 and 20 oC for 2 months have been studied.Analysis Swaddles of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero-

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Comprehensive Genetic Analysis of Monokaryon and Dikaryon Populations Provides Insight Into Cross-Breeding of Flammulina filiformis

Flammulina filiformis, as one of skin oil the most popular edible fungi in East Asia, is produced in an industrialized and standardized way.However, its monotonous variety and product convergence have seriously restricted the development of the industry.In this study, 11 cultivated strains and 13 wild strains of F.filiformis were collected from mul

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