Results 291 to 300 of about 31,777 (311)

Kinetics of non-enzymatic browning in onion slices during isothermal heating

Journal of Food Engineering, 1995
Abstract A static method involving the exposure of onion (Allium cepa L., cv. Southport White Globe) slices at different moisture contents to atmospheres of constant temperature (40–80 °C) and water activity (0.26-0.96) was employed to obtain kinetic data on non-enzymatic browning. The results showed that browning in onion slices could be modelled as
R.S. Rapusas, R.H. Driscoll
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Evolution of non-enzymatic browning during storage of infant rice cereal

Food Chemistry, 2003
Abstract Non-enzymatic browning, during the storage of infant rice cereals, was assessed by determinations of furosine, hydroxymethylfurfural (HMF), colour, and available lysine. Cereal samples were stored at 32 or 55 °C for 1, 3, 6, or 12 months in air or nitrogen atmospheres. Samples were also stored at 25 or 55 °C under modified water activity ( A
Antonio Ramı́rez-Jiménez, Eduardo Guerra-Hernández, Belén Garcı́a-Villanova   +2 more
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Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry, 2014
Browning 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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TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW

Food Reviews International, 2002
This article summarizes toxicity and antioxidative activity of non-enzymatic browning reaction products. The subject focuses on the formation and toxicity testing of mutagenic Maillard reaction products (MPRs) formed in food model systems and in actual foods. The MRPs have also been investigated for nutritional, physiological, and biological activities.
Kwang-Geun Lee, Takayuki Shibamoto
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Non enzymatic browning

2016
absent
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Inhibition of non-enzymatic Browning in food

2008
In this dissertation, the influence of 31 chemical substances on the non-enzymatic browning was tested. 12 of the tested substances showed a distinct inhibitory effect on the browning of a lactose-lysine reaction mixture, namely cysteine, Nα-acetylcysteine, glutathione, semicarbazide, niacin, mercaptoethanol, sodium metabisulfite, sodium sulfite ...
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Effect of Microwave Heating on Non-Enzymatic Browning in Banana Products

1994
The effects of thermal pretreatment by microwave on colour deterioration of banana slices are described. Thermal treatments are necessary to improve the quality of frozen products due to enzymic inactivation. Microwave heating produce a high efficient inactivation of polyphenoloxidase and peroxidase enzymes (soluble and ionic forms), but it promoves ...
M. Pilar Cano, Victoria Lizarraga
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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide

Nature, 1963
H S, BURTON, D J, MCWEENY, P N, PANDHI
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Fluorescent Compounds and Non-enzymatic Browning

Nature, 1962
H. S. BURTON, D. J. McWEENY, P. N. PANDHI, D. O. BILTCLIFFE   +3 more
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Browning: Non-enzymatic browning

2016
J.A. Rufián-Henares, S. Pastoriza
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