Results 261 to 267 of about 12,047 (267)

Inhibition of non-enzymatic Browning in food

2008
In this dissertation, the influence of 31 chemical substances on the non-enzymatic browning was tested. 12 of the tested substances showed a distinct inhibitory effect on the browning of a lactose-lysine reaction mixture, namely cysteine, Nα-acetylcysteine, glutathione, semicarbazide, niacin, mercaptoethanol, sodium metabisulfite, sodium sulfite ...
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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Nature, 1963
H S, BURTON, D J, MCWEENY, P N, PANDHI
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Biochemistry of Food Spoilage: Enzymatic Browning

1990
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Enzymatic Browning of Muscadine Grape Products

1995
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Enzymatic Browning In Food And Prevention

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Colorimetric measurements of enzymatic and non enzymatic browning in apple puree

1991
MASTROCOLA, Dino, LERICI C. R.
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Antioxidant properties of enzymatic and non-enzymatic browning reaction products

1999
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