Results 281 to 290 of about 32,241 (331)
Some of the next articles are maybe not open access.
NON-ENZYMATIC BROWNING IN CAULIFLOWER
Canadian Journal of Plant Science, 1961In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
G. Strachan, I. L. Nonnecke
openaire +1 more source
Non-enzymatic browning of oligogalacturonides in apple juice models
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1988Apple 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. +2 more
openaire +2 more sources
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 +4 more
openaire +2 more sources
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 +4 more
openaire +2 more sources
Non-enzymatic browning-induced water plasticization
Journal of Thermal Analysis, 1996An 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 +2 more
openaire +1 more source
Non-enzymatic browning of foods
1995To 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
openaire +1 more source
Mechanisms non-enzymatic browning in orange juice during storage
Food Chemistry, 2019The 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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +1 more source
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