Hye Won Yeom, Joseph Conte, Rasheed Mohammed, Steve DeMuri
Abstract: Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 °C or 112 °C, aseptically filled into 5 liter bags, and stored at 21 °C and 33 °C. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomat…
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