Results 281 to 290 of about 31,777 (311)

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
R M, Cleale, T J, Klopfenstein, R A, Britton, L D, Satterlee, S R, Lowry   +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, A. Ibarz, J. Pagán, J. Giner
openaire   +1 more source

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.
J. C. Hoskin, P. S. Dimick
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Some formaldehyde reaction products in non-enzymatic browning reactions

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1989
The 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, Tomáš Davidek, Jiří Davídek, Ivan Víden, Petr Trška   +4 more
openaire   +1 more source

Kinetic models of non-enzymatic browning in apple puree

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.
A Ibarz, J Pag�n, S Garza
openaire   +1 more source

Non-enzymatic browning in hydrolysed concentrated cheese whey permeate

Food Chemistry, 1996
Abstract 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

Non-enzymatic browning of peach juice concentrate during storage

Innovative Food Science & Emerging Technologies, 2000
Abstract 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, M.P. Elustondo, M.J. Urbicain   +2 more
openaire   +1 more source

Kinetics of non-enzymatic oxidation reactions: browning in white wines

European Food Research and Technology, 2000
The 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, Francisco Bravo Abad, Lucio Gonzáles Cartagena   +2 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
Vincent M. Monnier, Anthony Cerami
openaire   +1 more source

The Physical Aspects with Respect to Water and Non-Enzymatic Browning

1977
Non-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
openaire   +2 more sources