Results 241 to 250 of about 36,920 (296)
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NON-ENZYMATIC BROWNING IN CAULIFLOWER
Canadian Journal of Plant Science, 1961In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
G. Strachan, I. L. Nonnecke
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Effects of Enzymatic Browning and Leaf Browning Inhibitors on Tobacco
Journal of Biobased Materials and Bioenergy, 2021The maturity of fresh tobacco leaves affects the browning of leaves to differing degrees during the curing process, thus affecting the quality of cured tobacco leaves. In this study, tobacco leaves of increasing maturity (M1–M4) were selected. Dark-box experiments were performed to investigate the roasting characteristics and relationship between ...
Pei Wang +7 more
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Non-enzymatic browning-induced water plasticization
Journal of Thermal Analysis, 1996An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to ...
Y. H. Roos +2 more
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Non-enzymatic browning of foods
1995To the uninitiated, the browning of foods could simply be dismissed as the degree of colour developed during the toasting of bread. Excess colour change coupled with development of burnt flavours might define the extent of interest in the subject by the consumer.
J. C. Hoskin, P. S. Dimick
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Non‐Enzymatic Browning Reactions of Phospholipids
Lipid / Fett, 1990AbstractThe formation and properties of the fluorescent compounds originated in the browning reactions of phospholipids have been investigated. The compounds exhibited fluorescence with excitation maximum 345–350 nm and emission maximum at 420–430 nm, which were similar to those of lipofuscin and fluorescent substances derived from the reaction of ...
F. J. Hidalgo +5 more
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Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
Food Chemistry, 2014Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice.
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Antioxidant activities of enzymatic extracts from brown seaweeds
Bioresource Technology, 2005Potential antioxidative activities of enzymatic extracts from seven species of brown seaweeds were evaluated using four different reactive oxygen species (ROS) scavenging assays containing DPPH (1,1-diphenyl-2-pricrylhydrazyl) free radical, superoxide anion, hydroxyl radical and hydrogen peroxide scavenging assay.
Soo-Jin, Heo +3 more
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Enzymatic Browning and Its Prevention
1995Recent Advances in Chemistry of Enzymatic Browning: An Overview Enzymatic Browning in Fruits: Its Biochemistry and Control Phenolic Browning: A Perspective from Grape and Wine Research Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice Tyrosinase: Molecular and Active-Site Structure Differentiation of Fungal ...
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Enzymatic browning reactions in apple and apple products
Critical Reviews in Food Science and Nutrition, 1994This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the ...
Nicolas, J.J. +4 more
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Inhibition of enzymatic browning in foods and beverages
Critical Reviews in Food Science and Nutrition, 1992Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed.
A J, McEvily, R, Iyengar, W S, Otwell
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