Results 41 to 50 of about 50 (50)
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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, Shengjun Wu, Siqi Dou
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Role of Phosphatides in Non-Enzymatic Browning [PDF]
Nature, 1963 D. J. McWEENY, H. S. Burton
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Studies on non-enzymatic browning of glucosamine and glucosamine-amino acid solutions [PDF]
, 2018 Non-enzymatic browning reactions represent a complex phenomenon occurring during thermal processing of food, and are categorised as either the Maillard reaction or caramelization. Besides temperature, these reactions depend upon water activity (aw), pH and the concentration of reactants. Non-enzymatic browning reactions give flavour and colour to foods,
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Circular dichroism of the non-enzymatic browning products of poly-l-lysine and albumin
International Journal of Biological Macromolecules, 1990Poly-L-lysine (PLL) and bovine serum albumin were used as models in the investigation of non-enzymatic glycation and browning reaction by circular dichroism measurements. Different sugars (glucose, glucose-6-P and ribose) induced different extents of reaction and produced different chromophores that absorbed light in the near u.v. region.
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Effects of conventional and multistage drying processing on non-enzymatic browning in tomato
Journal of Food Engineering, 2010Abstract The effect of different drying temperatures on the development of non-enzymatic browning in tomato was studied. In particular, the influence of product moisture and temperature on the colour change during drying at various temperatures in the range of 50–90 °С was investigated.
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Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide
Nature, 1963D. J. McWEENY +2 more
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Fluorescent Compounds and Non-enzymatic Browning
Nature, 1962P. N. Pandhi +3 more
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Non-Enzymatic Browning Reactions : Consideration of Sugar Stability
Nature, 1963D. J. McWEENY, H. S. Burton
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Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food
2021openaire +2 more sources