Results 121 to 130 of about 9,959 (155)

Inhibition of non-enzymatic Browning in food

2008
In this dissertation, the influence of 31 chemical substances on the non-enzymatic browning was tested. 12 of the tested substances showed a distinct inhibitory effect on the browning of a lactose-lysine reaction mixture, namely cysteine, Nα-acetylcysteine, glutathione, semicarbazide, niacin, mercaptoethanol, sodium metabisulfite, sodium sulfite ...
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Fluorescent Compounds and Non-enzymatic Browning

Nature, 1962
H. S. BURTON, D. J. McWEENY, P. N. PANDHI, D. O. BILTCLIFFE   +3 more
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Role of Phosphatides in Non-Enzymatic Browning

Nature, 1963
H. S. BURTON, D. J. McWEENY
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Circular dichroism of the non-enzymatic browning products of poly-l-lysine and albumin

International Journal of Biological Macromolecules, 1990
Poly-L-lysine (PLL) and bovine serum albumin were used as models in the investigation of non-enzymatic glycation and browning reaction by circular dichroism measurements. Different sugars (glucose, glucose-6-P and ribose) induced different extents of reaction and produced different chromophores that absorbed light in the near u.v. region.
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Browning: Non-enzymatic browning

2016
J.A. Rufián-Henares, S. Pastoriza
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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Nature, 1963
H S, BURTON, D J, MCWEENY, P N, PANDHI
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Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Molecules, 2022
Norfadilah Hamdan, Chia Hau Lee, Wong Syie Luing   +2 more
exaly  

Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

Food Chemistry, 2021
Chen Wang
exaly  

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Antioxidants, 2021
Siyi Pan, Wanfeng Hu, Aamir Iqbal
exaly  

Development of non-enzymatic browning in microwave baked breads

2001
111
openaire   +2 more sources