Results 1 to 10 of about 50 (50)
Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment [PDF]
Brazilian Journal of Chemical Engineering, 2008 "Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained.
Damasceno, L. F. +3 more
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Molecules, 2022 The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate.
Leon Valentin Bork +2 more
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The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems [PDF]
Food Science and Technology, 2017 Abstract Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV–vis spectrometry.
YU, Ai-Nong, LI, Ya, YANG, Yan, YU, Ke
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LWT, 2021 Abstract The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface ...
Lusani Norah Vhangani +10 more
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Non-enzymatic browning and flavour kinetics of vacuum dried onion slices
International Agrophysics, 2015 Abstract Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio.
Pavuluri Srinivasa Rao +2 more
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A kinetic study of the non-enzymatic browning reaction between histamine and glucose.
NIPPON SUISAN GAKKAISHI, 1986 The model system containing histamine, glucose and microcrystalline cellulose was used to investigate the non-enzymatic browning reaction. The kinetics of the brown pigment formation and loss of histamine were studied as a function of heating temperature, pH and water activity of the systems.
Munehiko Tanaka +2 more
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Effects of pH on the Formation of Volatile Products in Non-Enzymatic Browning of Maltose
Food Science and Technology Research, 2004 The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) and presence (Maillard reaction) of proline were examined.
Masataka Mori, Kenji Ito
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Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
Journal of Food Engineering, 2006 Abstract The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose–starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11–85% of R.H. and incubated at 70 °C.
Acevedo, Nuria +2 more
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Non-enzymatic browning: the case of the Maillard reaction
, 2009 Peer ...
Rufián Henares, J. A. +2 more
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Non-enzymatic browning during thermal processing of canned sardine.
NIPPON SUISAN GAKKAISHI, 1985 Takeshi Taguchi, Munehiko Tanaka
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