Results 251 to 260 of about 31,611 (299)
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Kinetic models of non-enzymatic browning in apple puree
Journal of the Science of Food and Agriculture, 2000The 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
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Non-enzymatic browning in hydrolysed concentrated cheese whey permeate
Food Chemistry, 1996Abstract The influence of the degree of hydrolysis (DH) on the rate of brown colour development in a hydrolysed concentrated Grana whey permeate (HCCWP), to be used as osmotic agent, was studied. The colour (L∗, a∗, b∗) and the optical density (420 nm) were measured for 7 days at approximately 1-day intervals, on three concentrates at pH 6 at 65, 75
L. Bertelli, D. Torreggiani, G. Bertolo
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Non-enzymatic browning of peach juice concentrate during storage
Innovative Food Science & Emerging Technologies, 2000Abstract The effect of storage temperature and soluble solids concentration (Brix) on non-enzymatic browning of peach juice concentrate was studied by measuring absorbance at a 420-nm wavelength. The light absorbance of 70°Brix concentrate stored at 3 and 37°C was measured.
A.P. Buedo +2 more
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Kinetics of non-enzymatic oxidation reactions: browning in white wines
European Food Research and Technology, 2000The influence of different post-fermentation treatments intended to afford protection against non-enzymatic browning was studied in a series of varietal wines produced on an industrial scale using a sequential association of yeasts. In view of the complexity of the browning reactions and the difficulty in elucidating the reaction mechanism and in ...
Francisco Javier Pérez-Zúñig +2 more
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7 Non-enzymatic glycosylation and browning of proteins in diabetes
Clinics in Endocrinology and Metabolism, 1982Non-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
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The Physical Aspects with Respect to Water and Non-Enzymatic Browning
1977Non-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
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Kinetics of non-enzymatic browning in onion slices during isothermal heating
Journal of Food Engineering, 1995Abstract A static method involving the exposure of onion (Allium cepa L., cv. Southport White Globe) slices at different moisture contents to atmospheres of constant temperature (40–80 °C) and water activity (0.26-0.96) was employed to obtain kinetic data on non-enzymatic browning. The results showed that browning in onion slices could be modelled as
R.S. Rapusas, R.H. Driscoll
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Non enzymatic browning in air-drying of washed raisins
1995Abstract 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 +3 more
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Evolution of non-enzymatic browning during storage of infant rice cereal
Food Chemistry, 2003Abstract Non-enzymatic browning, during the storage of infant rice cereals, was assessed by determinations of furosine, hydroxymethylfurfural (HMF), colour, and available lysine. Cereal samples were stored at 32 or 55 °C for 1, 3, 6, or 12 months in air or nitrogen atmospheres. Samples were also stored at 25 or 55 °C under modified water activity ( A
Antonio Ramı́rez-Jiménez +2 more
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Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
Food Chemistry, 2014Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice.
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