Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.433-439
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- 1996
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- 0367-6293(pISSN)
Major Components Affecting Nonenzymatic Browning in Ginger (Zingiber officinale Roscoe) Paste during Storage
생강 페이스트의 저장중 비효소적 갈색화에 영향을 주는 주요성분
- Jo, Kil-Suk (Korea Food Research Institute) ;
- Kim, Jun-Hwan (Department of Food Science & Technology, Dongguk University) ;
- Shin, Hyo-Sun (Department of Food Science & Technology, Dongguk University)
- Published : 1996.06.30
Abstract
Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions. The model systems were stored at
Keywords
- ginger (Zingiber officinale Roscoe) paste;
- nonenzymatic browning;
- gingerol;
- fructose;
- asparagine;
- ascorbic acid