Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
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Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana [PDF]
Heliyon, 2021 Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties.
Enoch T. Quayson +3 more
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Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives [PDF]
Molecules, 2022 The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin.
Leon Valentin Bork +2 more
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Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage
Shipin gongye ke-ji, 2022 In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU +6 more
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Journal of Horticultural Sciences, 2022 Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka +8 more
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Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system [PDF]
Czech Journal of Food Sciences, 2016 The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
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Non-enzymatic browning reaction of isomaltulose
Food ResearchIsomaltulose is a naturally occurring reducing disaccharide composed of glucose and fructose monomers. It is gaining interest as an alternative sweetener to sucrose in past years. It has been successfully used in various food products like chocolate, breakfast cereals, chewing gums, and dairy products especially, ice cream and yogurt.
R.D. Hadjikinova +2 more
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Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]
FoodsEnzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng +8 more
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ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage [PDF]
Frontiers in Plant ScienceIntroductionFlesh browning is a major postharvest disorder in apples during cold storage, yet its physiological basis remains unclear. This study examined reactive oxygen species (ROS) metabolism and antioxidant systems in flesh-browning (FB) and normal (
Jihan Wang +9 more
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Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies [PDF]
FoodsDuring processing and storage, vegetables often experience undesirable color changes, including fading, lightening, or yellowing and softening, due to browning (enzymatic and non-enzymatic) and chlorophyll degradation.
Jianing Zhang +4 more
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