Results 251 to 260 of about 15,398 (293)
Some of the next articles are maybe not open access.
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation
Food Research International, 2022Non-enzymatic oxidation has become a significant issue in the juice industry, inducing browning, flavor deterioration, and nutrient degradation, where catechin oxidation plays a vital role. Here, a novel chlorogenic acid quinone-mediated catechin oxidation was compared with the autoxidation pathway, where the former reaction was significantly faster (0.
Xinyu, Liu +7 more
openaire +2 more sources
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
openaire +1 more source
Thermal stability of collagen in relation to non-enzymatic glycosylation and browning in vitro
Diabetologia, 1985Thermal 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
openaire +2 more sources
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.
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
Effect of Packaging Material on the Non-Enzymatic Browning of Litchi Juice
Applied Mechanics and Materials, 2013A storage study of litchi juice packed in glass bottles and plastic pouches at 40°C to analyze effects of packaging material on ascorbic acid, browning and total phenol in litchi juice. The initial concentration of ascorbic acid in litchi juice was150.74mg/L and this was found to decrease by 30.56 and 26.12 mg/L after six weeks in glass bottles and ...
Min Wu, Zhuo Yan Hu, Ping Zheng
openaire +1 more source
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
openaire +1 more source
Some formaldehyde reaction products in non-enzymatic browning reactions
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1989The volatiles isolated from the glycine-glyoxal model system were analysed and two compounds derived from formaldehyde (arising from the Strecker degradation of glycine) were identified. The structure of the two compounds, i.e., 2,4,6-trioxaheptane and 2,4,6,8-tetraoxanonane, was confirmed by the analysis of the reference compounds isolated from the ...
Jan Velíšek +4 more
openaire +1 more source
Effect of Non-Enzymatic Glycosylation and Heating on Browning of Human Stratum corneum and Nail
Dermatologica, 2009The purpose of the present study was to examine the effect of non-enzymatic glycosylation and subsequent heating on the browning of the plantar stratum corneum and the finger-nail, and to elucidate the pathogenesis of the yellow skin and the yellow nail seen in diabetic subjects.
H, Sueki +5 more
openaire +2 more sources