Results 281 to 290 of about 15,398 (293)

Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions

Food Chemistry, 2006
You-Seok Lee, Ju-Woon Lee, Hong-Sun Yook   +2 more
exaly  

Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation

Ultrasonics Sonochemistry, 2017
Junfeng Zheng, Lian Chen
exaly  

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Journal of Food Engineering, 2010
Vasilis P Valdramidis, Patrick J Cullen, Brijesh K Tiwari   +2 more
exaly  

Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

Food Chemistry, 2008
Konstantinos Koutsoumanis, Costas G Biliaderis   +1 more
exaly  

Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products

Food Chemistry, 2007
exaly  

Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato

Food Chemistry, 2008
Carolina Schebor, Maria Del Pilar Buera   +1 more
exaly  

Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning

Food Chemistry, 2016
JOSÉ Contreras-Calderón, Faver Gómez-Narváez, OSCAR Vega-Castro   +2 more
exaly  

PHYSIOLOGICAL CONSEQUENCES OF NON-ENZYMATIC BROWNING

openaire   +1 more source

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

Journal of Food Engineering, 2010
exaly  

Management of non-enzymatic browning in pasta processing

2003
SENSIDONI, Alessandro, PERESSINI, Donatella, POLLINI C. M.   +2 more
openaire   +1 more source