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Storage Changes in the Free Amino Acids of Foam‐Mat Dried Tomato Powder
Author(s) -
GEE MILDRED,
GRAHAM ROBERT P.,
MORGAN A. I.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01962.x
Subject(s) - browning , amino acid , chemistry , fraction (chemistry) , chromatography , food science , biochemistry
SUMMARY —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.