Results 281 to 290 of about 37,437 (291)

Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice

Journal of Food Engineering, 2004
exaly  

Role of Phosphatides in Non-Enzymatic Browning

Nature, 1963
H. S. BURTON, D. J. McWEENY
openaire   +1 more source

Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products

Food Chemistry, 2007
exaly  

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

Journal of Food Engineering, 2010
exaly  

BROWNING | Enzymatic – Technical Aspects and Assays

2003
J. Nicolas, C. Billaud, M-A Rouet-Mayer, J. Philippon (Retired)   +3 more
openaire   +1 more source

Biochemistry of Food Spoilage: Enzymatic Browning

1990
openaire   +1 more source

Colorimetric measurements of enzymatic and non enzymatic browning in apple puree

1991
MASTROCOLA, Dino, LERICI C. R.
openaire   +1 more source

Prevention of Enzymatic Browning in Fruits and Vegetables

1995
openaire   +1 more source

Study on preventing enzymatic browning of potato

2001
SEVERINI C., DE PILLI T., BAIANO A., MASTROCOLA, Dino, MASSINI R.   +4 more
openaire   +1 more source

Antioxidant properties of enzymatic and non-enzymatic browning reaction products

1999
openaire   +1 more source