Resumen de Cinética del pardeamiento no enzimático de zumos de frutas

C. González, Albert Ibarz Ribas, S. Esplugas, M. Vicente

• Because of the non-enzymatic browning reactions are the main factor in the browning of fruit juices and concentrates, this paper presents a review and a theoretical study of the use of the cinetic models to these reactions. Simple cinetic models, used in the determination of the color generation rate, and the variables, which have influence in the non-enzymatic browning rate, are described and analyzed.