Results 21 to 30 of about 10,275,445 (238)
Kinetics of non-enzymatic browning in milk
, 2003 Milk and milk products undergo non-enzymatic browning as a result of the Maillard reaction. The kinetics of non-enzymatic browning of nonfat milk powder was studied at temperatures between 50?C and 400?C.
Connor, Amanda Marie
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Mechanism of Action of Quercetin-3-O-glucoside against the Non-enzymatic Glycosylation of α-Lactalbumin [PDF]
Shipin Kexue, 2023 In this study, the effect of quercetin-3-O-β-D-glucuronide (Q3G) on the formation of fructosamine and 5-hydroxymethylfurfural (5-HMF), the amount of free amino groups and browning degree in a non-enzymatic glycosylation model consisting of bovine α ...
ZHANG Lu, XU Linju, PENG Chunyan, WANG Peixin, XIE Zuohua, XIE Xing, JIA Xiaoyan, TU Zongcai
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Enzymatic and non - enzymatic browning [PDF]
, 2014 Reakcije posmeđivanja su jedne od najvažnijih reakcija koje se odvijaju u hrani tijekom prerade i skladištenja, a utječu na kvalitetu prehrambenih proizvoda. Reakcije posmeđivanja uključuju reakcije enzimskog i neenzimskog posmeđivanja.
Vincek, Margareta
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Foods, 2023 This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability ...
Milica Lučić +10 more
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Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system
Czech Journal of Food Sciences, 2016 The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development.
Ai-Nong YU, Le-Pan TANG
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The effect of UV light and spray drying on glucosamine non-enzymatic browning [PDF]
, 2022 Non-enzymatic browning reactions, including Maillard and caramelization, are important and complex reactions occurring during food processing and storage.
Zou, Fuyao
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Enzymatic browning of apples [PDF]
, 2014 Tijekom čuvanja, odnosno prerade prehrambenih proizvoda dolazi do različitih poželjnih ili nepoželjnih promjena boje. Ovim promjenama je posebno podležno voće i povrće.
Bušić, Nives
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Horticulturae, 2022 This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, and 30 d, and at the stage of edible ripeness.
Rosana Chirinos +6 more
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Physiochemical changes and nutritional content of black garlic during fermentation
Applied Food Research, 2022 This study was conducted to understand the reactions involved in black garlic fermentation, and thereby to determine its maturity stage. Black garlic was produced from fresh garlic after fermentation at 70–75 °C and 80–90% relative humidity up to 12 days
Lee Suan Chua +2 more
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Non-enzymatic browning and flavour kinetics of vacuum dried onion slices [PDF]
, 2015 Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and ...
Rao, P.S., Mitra, J., Shrivastava, S.L.
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