Results 291 to 300 of about 32,241 (331)
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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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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 Javier Pérez-Zúñig +2 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, D. Torreggiani, G. Bertolo
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Some formaldehyde reaction products in non-enzymatic browning reactions
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1989The volatiles isolated from the glycine-glyoxal model system were analysed and two compounds derived from formaldehyde (arising from the Strecker degradation of glycine) were identified. The structure of the two compounds, i.e., 2,4,6-trioxaheptane and 2,4,6,8-tetraoxanonane, was confirmed by the analysis of the reference compounds isolated from the ...
Jan Velíšek +4 more
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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 ...
Min Wu, Zhuo Yan Hu, Ping Zheng
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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.
V.T. Karathanos +3 more
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Effect of Non-Enzymatic Glycosylation and Heating on Browning of Human Stratum corneum and Nail
Dermatology, 1991The purpose of the present study was to examine the effect of non-enzymatic glycosylation and subsequent heating on the browning of the plantar stratum corneum and the finger-nail, and to elucidate the pathogenesis of the yellow skin and the yellow nail seen in diabetic subjects.
H, Sueki +5 more
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Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice
Food Chemistry, 2012Browning decreases the commercial value of apple juice, and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of phytic acid as a browning inhibitor for use on apple juice was investigated.
Yunjian, Du, Siqi, Dou, Shengjun, Wu
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The effect of UV light and spray drying on glucosamine non-enzymatic browning
2022Non-enzymatic browning reactions, including Maillard and caramelization, are important and complex reactions occurring during food processing and storage. Many factors can affect non- enzymatic browning reactions, which include the concentration of reactants, initial pH, temperature, heating time, water activity, etc.
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