Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana [PDF]
Heliyon, 2021 Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties.
Enoch T. Quayson +3 more
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Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
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Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage
Shipin gongye ke-ji, 2022 In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU +6 more
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Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system [PDF]
Czech Journal of Food Sciences, 2016 The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
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Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives [PDF]
Molecules, 2022 The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate.
Leon Valentin Bork +2 more
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Journal of Horticultural Sciences, 2022 Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic ...
V S Karthik Nayaka +8 more
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Thermal stability of collagen in relation to non-enzymatic glycosylation and browning in vitro [PDF]
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
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Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water [PDF]
Front Nutr, 2023 Liang Feng +6 more
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Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes [PDF]
PlantsColored potato cultivars are rich in phenolic compounds that confer high antioxidant capacity; however, these beneficial metabolites could be susceptible to oxidation by polyphenol oxidases (PPOs), leading to enzymatic browning and the loss of ...
Marilu Mestanza +6 more
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Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]
FoodsEnzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng +8 more
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