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Kinetic models of non-enzymatic browning in apple puree [PDF]

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.
S. Garza, Albert Ibarz, Jordi Pagán
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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 ...
M. P. Maza, F. Mill, Francisco J. Hidalgo, Manuel Alaiz, R. Zamora, Eduardo Vioque   +5 more
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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.
I. L. Nonnecke, G. Strachan
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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
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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
Zijing, Xu, Zihan, Yang, Junfu, Ji, Yao, Mou, Fang, Chen, Zhiyong, Xiao, Xiaojun, Liao, Xiaosong, Hu, Lingjun, Ma   +8 more
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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
Terry J. Klopfenstein, S. R. Lowry, R. A. Britton, R. M. Cleale, L. D. Satterlee   +4 more
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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, Albert Ibarz, Jordi Pagán, J. Giner   +3 more
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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
Anthony Cerami, Vincent M. Monnier
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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
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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.
P. S. Dimick, J. C. Hoskin
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