Results 321 to 330 of about 32,241 (331)

Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

Food Chemistry, 2008
Costas Biliaderis
exaly  

Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products

Food Chemistry, 2007
exaly  

Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato

Food Chemistry, 2008
Carolina Schebor, Pilar Buera
exaly  

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

Journal of Food Engineering, 2010
exaly  

Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning

Food Chemistry, 2016
Fáver Gómez-Narváez, Oscar Vega-Castro   +1 more
exaly  

Management of non-enzymatic browning in pasta processing

2003
SENSIDONI, Alessandro, PERESSINI, Donatella, POLLINI C. M.   +2 more
openaire   +1 more source

Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions

Food Chemistry, 2006
exaly  

Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation

Ultrasonics Sonochemistry, 2017
exaly  

Colorimetric measurements of enzymatic and non enzymatic browning in apple puree

1991
MASTROCOLA, Dino, LERICI C. R.
openaire   +1 more source

Kinetics of non-enzymatic browning in tomato paste during storage

2014
UYSAL PALA, ÇİĞDEM, KIRCA TOKLUCU, AYŞEGÜL, Apuhan, Esin   +2 more
openaire   +1 more source