Results 31 to 40 of about 50 (50)
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Review of non-enzymatic browning and antioxidant capacity in processed foods
Trends in Food Science & Technology, 2000Browning reactions represent an interesting research area for the implications in food technology, nutrition and health. The development of some non-enzymatic browning reactions, such as Maillard reaction, has been recently associated to the formation of compounds with strong antioxidant capacity.
MANZOCCO, Lara +4 more
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Studies on the occurrence of non-enzymatic browning during storage of citrus juice
Food Research International, 1999Abstract In freshly produced commercial citrus juice, aseptically filled in TetraBrik cartons, it has been demonstrated that nonenzymatic browning was mainly due to carbonyl compounds formed from l -ascorbic acid degradation. Contribution from sugar–amine reactions is negligible as evident from the constant total sugar content of degraded samples ...
Z. S. Rivera +3 more
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Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products
Food Chemistry, 2007Acrylamide has been discovered in foods, especially high carbohydrate foods that are dry-cooked (baked, fried or roasted) at high temperatures which also create the conditions for non-enzymatic browning. Baking, frying and roasting are common food preparation methods in Ghana. Fifteen different high carbohydrate foods in Ghana, that undergo dry-cooking,
George S. Ayernor, Enoch T. Quayson
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Kinetics of non-enzymatic browning in onion slices during isothermal heating
Journal of Food Engineering, 1995Abstract 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
Robert H. Driscoll, R.S. Rapusas
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The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice
Radiation Physics and Chemistry, 2007Abstract The effect of irradiation temperature on the non-enzymatic browning reaction in a sugar–glycine solution and cooked rice generated by gamma irradiation was evaluated in the present study. When the sugar–glycine solution and cooked rice were irradiated at room temperature, the browning reaction was dramatically increased during the post ...
Ju-Woon Lee +6 more
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Evolution of non-enzymatic browning during storage of infant rice cereal
Food Chemistry, 2003Abstract 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 +2 more
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Effect of Microwave Heating on Non-Enzymatic Browning in Banana Products
1994The 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 ...
Victoria Lizarraga, M. Pilar Cano
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TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW
Food Reviews International, 2002This 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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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.
R Fujisawa +5 more
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Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate
Food Science and Technology International, 2004Enzymatic hydrolysis of onion was performed by three different commercial enzyme products (Econase, Rapidase and Viscozyme) for preparation of onion hydrolysates. The hydrolysis yield was determined through the analysis of reducing and total sugar contents in final hydrolysates.
J. M. Kim, Hyung Joo Suh, Kyung Soo Ra
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