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This study was focused on nectarine and peach nectars, with the aim to evaluate different quality indices at the time of production and to devise a predictive model for quality variation during storage at 23 and 37°C. Nectars were produced from the Elegant Lady and Redhaven peach varieties and from the Stark Red Gold nectarine variety, from both peeled and unpeeled fruits. The effects of processing...
Although the participation of ascorbic acid in Maillard-type reactions has been described, the formation of flavour compounds resulting from the interaction of ascorbic acid with different amino acids has not been reported before. Therefore, the formation of flavour compounds from the model reactions of 20 amino acids with ascorbic acid was studied under dry-roasting conditions. Thirty-six different...
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