Results 31 to 40 of about 9,959 (155)

Browning mechanism of indigo juice during processing prevention and control technology

Shipin yu jixie, 2023
Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the ...
MA Yongqiang, LI Dan, YANG Chenxi, XUE Qingzhuo, HAN Chunran   +4 more
doaj   +1 more source

Changes and causes of key browning substances in Saimaiti apricot wine during storage period

Shipin yu jixie
ObjectiveTo explore the variation patterns of non-enzymatic browning-related substances and indicators in Saimaiti apricot wine under different storage conditions, and the effect of these patterns on the wine body quality.MethodsThe apricot wine made ...
JIANG Yixuan, FENG Zuoshan, CHEN Jiluan, BAI Yujia, WU Jin, YE Mingzhu   +5 more
doaj   +1 more source

Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates

Current Research in Food Science, 2022
In this study, we investigate the effect of enzymatic browning on the phenolic composition of apricot in vivo and in vitro. The in vitro browning was caused by the recombinant latent apricot polyphenol oxidase (L-PaPPO).
Ala eddine Derardja, Matthias Pretzler, Ioannis Kampatsikas, Milena Radovic, Anna Fabisikova, Martin Zehl, Malika Barkat, Annette Rompel   +7 more
doaj   +1 more source

Non-enzymatic browning reaction of isomaltulose

Food Research
Isomaltulose is a naturally occurring reducing disaccharide composed of glucose and fructose monomers. It is gaining interest as an alternative sweetener to sucrose in past years. It has been successfully used in various food products like chocolate, breakfast cereals, chewing gums, and dairy products especially, ice cream and yogurt.
R.D. Hadjikinova, V.C. Dobreva, G.T. Dobrev   +2 more
openaire   +1 more source

Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

Horticulturae, 2022
Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol, Pratsanee Kongwong, Chaipichit Chuamuangphan, Damorn Bundhurat, Danai Boonyakiat, Pichaya Poonlarp   +5 more
doaj   +1 more source

The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models

Jurnal Teknologi dan Industri Pangan, 2010
This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%.
Dede R Adawiyab, S T Soekarto, P Hariyadi, Suyitno .   +3 more
doaj  

Continuous Evolved Gas Analysis and Thermal Analysis in Micro-scale Roasting of Foods

CHIMIA, 2002
In roasting processes of foods, non-enzymatic browning reactions lead to the formation of water and carbon dioxide. Continuous monitoring of the evolution of moisture and carbon dioxide would offer an interesting tool for determining reaction ...
Rainer Perren, Roland Künzli, Felix Escher   +2 more
doaj   +1 more source

Does Curing Moisture Content Affect Black Garlic Physiochemical Quality?

Horticulturae, 2021
This research examined the changes of black garlic (BG) quality attributes when raw materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv.
Piyachat Sunanta, Tanachai Pankasemsuk, Kittisak Jantanasakulwong, Thanongsak Chaiyaso, Noppol Leksawasdi, Yuthana Phimolsiripol, Pornchai Rachtanapun, Phisit Seesuriyachan, Sarana Rose Sommano   +8 more
doaj   +1 more source

“Cold caramelization” of glucosamine under UV-C radiation

Food Chemistry Advances, 2022
The non-enzymatic browning of glucosamine (GlcN) under UV-C radiation at 25°C, referred to as “cold caramelization”, was examined. Several UV-C exposure times of 0, 20, 60, 120 min at two GlcN concentrations of 15% and 30% were chosen.
Fuyao Zou, Yuliya Hrynets, M.S. Roopesh, Mirko Betti   +3 more
doaj   +1 more source

Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies

Foods
During processing and storage, vegetables often experience undesirable color changes, including fading, lightening, or yellowing and softening, due to browning (enzymatic and non-enzymatic) and chlorophyll degradation.
Jianing Zhang, Junjun Zhang, Lidan Zhang, Yuhong Xue, Ke Zhang   +4 more
doaj   +1 more source