Results 11 to 20 of about 31,777 (311)

NON-ENZYMATIC BROWNING IN CAULIFLOWER [PDF]

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   +2 more sources

Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels. [PDF]

J Food Sci Technol, 2020
Ahad T, Gull A, Nissar J, Masoodi L, Rather AH.   +4 more
europepmc   +3 more sources

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage. [PDF]

J Food Sci Technol, 2018
Lyu J, Liu X, Bi J, Wu X, Zhou L, Ruan W, Zhou M, Jiao Y.   +7 more
europepmc   +3 more sources

Phytochemical compounds, antioxidant activity and non-enzymatic browning of sugars extracted from the water of immature coconut (Cocos nucifera L.)

Scientific African, 2019
The aim of the study was to evaluate the phytochemical compounds and the antioxidant activity of sugars extracted from the coconut water. The energy value and the products of the non-enzymatic browning had also been studied.
L.A. Akpro, G.A. Gbogouri, B.R. Konan, A.E. Issali, K.J.L. Konan, K.D. Brou, G.J. Nemlin   +6 more
doaj   +2 more sources

Mechanisms and Critical Thresholds of Cold Storage Duration-Modulated Postharvest Quality Deterioration in Litchi Fruit During Ambient Shelf Life [PDF]

Foods
While cold storage is essential to extend the postharvest preservation of litchi fruit, the abrupt transfer to ambient temperature during supply chain transitions may trigger rapid quality degradation.
Hai Liu, Zhili Xu, Longlong Song, Lilang Li, Yan Liao, Hui Du, Fengjun Li   +6 more
doaj   +2 more sources

PENGARUH SORPSI AIR DAN SUHU TRANSISI GELAS TERHADAP LAJU PENCOKLATAN NON-ENZIMATIS PADA PANGAN MODEL [The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models]

Jurnal Teknologi dan Industri Pangan, 2005
This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%.
Dede R Adawiyah1), S T Soekarto1), P Hariyadi1), Suyitno2)   +3 more
doaj   +1 more source

Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis. [PDF]

Food Sci Biotechnol, 2023
Ye Y, Deng W, Li A, Wu Y, Yuan X, Wang Y.   +5 more
europepmc   +3 more sources

Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves. [PDF]

J Food Sci Technol, 2017
Saura D, Vegara S, Martí N, Valero M, Laencina J.   +4 more
europepmc   +3 more sources

Non enzymatic browning in air-drying of washed raisins

, 1995
Abstract Processing of sun-dried raisins may involve, among other operations, washing and air-drying before the product is packaged and stored. Airdrying of the washed raisins, particularly at high temperatures, may cause significant non enzymatic browning of the light-colored Sultana raisins.
V.T. Karathanos, T. Karanikolas, A.E. Kostaropoulos, G.D. Saravacos   +3 more
openaire   +2 more sources

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.
Jayeeta Mitra, Shanker L. Shrivastava, Pavuluri S. Rao   +2 more
openaire   +2 more sources