Results 91 to 100 of about 9,959 (155)

Potential Bioactive Function of Microbial Metabolites as Inhibitors of Tyrosinase: A Systematic Review. [PDF]

Int J Mol Sci
Barcenas-Giraldo S, Baez-Leguizamon V, Barbosa-Gonzalez L, Leon-Rodriguez A, Marrero-Ponce Y, Diaz L.   +5 more
europepmc   +1 more source

Influence of Thermal Treatment Conditions and Fruit Batches Variability on the Rheology and Physicochemical Profile of Golden Delicious Apple Purée. [PDF]

Foods
Li S, Zanchin A, Perbellini A, Meggio S, Gabardi N, Luzzini M, Guerrini L.   +6 more
europepmc   +1 more source

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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice

Food Chemistry, 2023
Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin (R = -0.83), catechin (CAT, R = -0.79), chlorogenic acid (CGA, R = 0.65) and caffeic acid (CAF, R = 0.65) were strongly correlated with browning. CAT and chlorogenic acid quinone
Lingjun Ma
exaly   +3 more sources

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Food Chemistry, 2023
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine.
Changqing Duan
exaly   +3 more sources

NON-ENZYMATIC BROWNING IN CAULIFLOWER

Canadian Journal of Plant Science, 1961
In 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
openaire   +1 more source

Non‐Enzymatic Browning Reactions of Phospholipids

Lipid / Fett, 1990
AbstractThe 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, R. Zamora, M. Alaiz, M. P. Maza, F. Mill, E. Vioque   +5 more
openaire   +1 more source

Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry, 2014
Browning 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.
Shengjun Wu
exaly   +3 more sources

Non-enzymatic browning of oligogalacturonides in apple juice models

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1988
Apple juice models, consisting of galacturonides (reaction products of enzymatic pectin degradation), sugars, amino acids and organic acids, were subjected to heat treatment for 2 h in a boiling water bath and the decrease in the galacturonide concentration, the formation of the reaction products and the colour were established.
Voragen, A.G.J., Schols, H.A., Pilnik, W.   +2 more
openaire   +2 more sources