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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 ...
Henry C. Warmbier +2 more
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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.
Hans Oxlund, T. T. Andreassen
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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 J. Pérez-Zúñiga +2 more
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Effect of storage on non‐enzymatic browning of liquid infant milk formulae [PDF]
Journal of the Science of Food and Agriculture, 2002 AbstractFurfural, hydroxymethylfurfural (HMF), furosine, lactulose, ascorbic acid and absorbance at 284 and 420 nm (A284 and A420) were all determined in two types of liquid infant formula prepared with different processing protocols. These browning indicators were used to assess the effects of storage and modified atmosphere on the shelf‐life of ...
Nieves Sánchez +4 more
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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, G. Bertolo, D. Torreggiani
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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 ...
Ping Zheng, Zhuo Yan Hu, Min Wu
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Non-enzymatic browning of peach juice concentrate during storage
Innovative Food Science & Emerging Technologies, 2000Abstract 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.
M.P. Elustondo +2 more
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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.
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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.
A.E. Kostaropoulos +3 more
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