Results 271 to 280 of about 31,777 (311)

Historical Insights Into the Purification of Polyphenol Oxidase From Plants. [PDF]

Food Sci Nutr
Vazquez-Lima CG, Quintana-Quirino M, Bravo AL, López-Simeon R, Nájera H.   +4 more
europepmc   +1 more source

Temperature-Induced Non-Enzymatic Browning and Quality Degradation in Soft-Packed Green Bamboo Shoots: A Study on Color Stability and Physicochemical Changes

Chun-Xia Zou, Yirui Liang, Yue Chen, Xie Cai, Qing Zhang, Quan Sun, Likang Qin, Yu-Long Jia   +7 more
openalex   +1 more source

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Non-enzymatic browning-induced water plasticization

Journal of Thermal Analysis, 1996
An exotherm, observed in differential scanning calorimetry (DSC) scans of amorphous food materials above their glass transition temperature,T g, may occur due to sugar crystallization, nonenzymatic browning, or both. In the present study, this exothermal phenomenon in initially anhydrous skim milk and lactose-hydrolyzed skim milk was considered to ...
Y. H. Roos, K. Jouppila, Bettina Zielasko   +2 more
openaire   +1 more source

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 ...
F. J. Hidalgo, R. Zamora, M. Alaiz, M. P. Maza, F. Mill, E. Vioque   +5 more
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Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

Food Research International, 2022
Non-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, Dandan, Chen, Zihan, Yang, Fang, Chen, Xiaosong, Hu, Zhiyong, Xiao, Junfu, Ji, Lingjun, Ma   +7 more
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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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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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