Results 101 to 110 of about 9,959 (155)

Induced Non-Enzymatic Browning of Soybean Meal. I. Effects of Factors Controlling Non-Enzymatic Browning on In Vitro Ammonia Release

Journal of Animal Science, 1987
Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and
R M, Cleale, T J, Klopfenstein, R A, Britton, L D, Satterlee, S R, Lowry   +4 more
openaire   +2 more sources

Non-enzymatic browning-induced water plasticization

Journal of Thermal Analysis, 1996
An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to ...
Y. H. Roos, K. Jouppila, Bettina Zielasko   +2 more
openaire   +1 more source

Non-enzymatic browning of foods

1995
To the uninitiated, the browning of foods could simply be dismissed as the degree of colour developed during the toasting of bread. Excess colour change coupled with development of burnt flavours might define the extent of interest in the subject by the consumer.
J. C. Hoskin, P. S. Dimick
openaire   +1 more source

Mechanisms non-enzymatic browning in orange juice during storage

Food Chemistry, 2019
The role of Reactive Carbonyl Species (RCS) derived from the Maillard reaction and ascorbic acid degradation on brown color formation was investigated in orange juice during storage. Eight RCS were monitored in aseptic juice over an 8-week period under refrigerated (4 °C) and accelerated conditions (35 °C).
Laurianne, Paravisini, Devin G, Peterson
openaire   +2 more sources

The Physical Aspects with Respect to Water and Non-Enzymatic Browning

1977
Non-enzymatic browning is one of the major probles that occurs during the processing and storage of dehydrated and semi-moist foods. One type of browning is the Maillard reaction between reducing sugars and proteins or free amines. This leads to a darkening of color, protein insolubility with subsequent possible nutrition loss and a bitter off-flavor ...
T P, Labuza, R M, Warren, H C, Warmbier
openaire   +2 more sources

Kinetic models of non-enzymatic browning in apple puree

Journal of the Science of Food and Agriculture, 2000
The effects of thermal treatments on 11∞Brix apple puree were studied at temperatures from 80 to 98∞C. Colour changes (measured by reflectance spectroscopy, colour difference, L*, a* and b* and the evolution of 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) were used to evaluate non-enzymatic browning.
A Ibarz, J Pag�n, S Garza
openaire   +1 more source

7 Non-enzymatic glycosylation and browning of proteins in diabetes

Clinics in Endocrinology and Metabolism, 1982
Non-enzymatic glycosylation is the first of a series of steps described by food chemists as the 'Maillard' or non-enzymatic browning reaction which occurs in baked or stored foodstuffs. In this reaction, reducing sugars such as glucose react with amino groups of peptides and proteins to form labile Schiff base adducts, which can then undergo an Amadori
Vincent M. Monnier, Anthony Cerami
openaire   +1 more source

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

Food Research International, 2022
Non-enzymatic oxidation has become a significant issue in the juice industry, inducing browning, flavor deterioration, and nutrient degradation, where catechin oxidation plays a vital role. Here, a novel chlorogenic acid quinone-mediated catechin oxidation was compared with the autoxidation pathway, where the former reaction was significantly faster (0.
Xinyu, Liu, Dandan, Chen, Zihan, Yang, Fang, Chen, Xiaosong, Hu, Zhiyong, Xiao, Junfu, Ji, Lingjun, Ma   +7 more
openaire   +2 more sources

Non-enzymatic browning in peach puree during heating

Food Research International, 1999
Non-enzymatic browning in peach puree (11 Brix) due to extended thermal treatment was investigated. Absorbance at 420 nm, colorimetric parameters (CIE L, a, b and E), content in sugars (fructose, glucose and sucrose) and hydroxymethylfurfural were used to estimate the extent of nonenzymatic browning during heating at high temperatures (80, 85, 90, 95 ...
S. Garza, A. Ibarz, J. Pagán, J. Giner
openaire   +1 more source

Thermal stability of collagen in relation to non-enzymatic glycosylation and browning in vitro

Diabetologia, 1985
Thermal stability measured by isometric contraction-relaxation force was examined in rat tail tendons after incubation in vitro in glucose or hydroxymethylfurfurale solutions at pH 7.4 using buffer systems of either phosphate or tris (hydroxymethyl)aminomethan.
T T, Andreassen, H, Oxlund
openaire   +2 more sources