Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110026
Abstract: Abstract Wheat bran, which contains a large amount of cellulose, is used as a raw material to produce soy sauce, but it is hard to degrade during fermentation. Steam explosion (SE) is efficient in hydrolyzing… read more here.
Keywords: pretreatment; nonenzymatic browning; wheat bran; steam explosion ... See more keywords
Nonenzymatic Browning and Protein Aggregation in Royal Jelly during Room-Temperature Storage.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b04955
Abstract: Royal jelly possesses numerous functional properties. Improper storage usually causes bioactivity loss, especially queen differentiation activity. To determine changes in royal jelly, we investigated nonenzymatic browning and protein changes in royal jelly during room-temperature storage… read more here.
Keywords: aggregation; browning protein; jelly room; royal ... See more keywords
Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b07630
Abstract: Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect… read more here.
Keywords: storage; shelf stable; nonenzymatic browning; orange juice ... See more keywords
Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
Sign Up to like & getrecommendations! Published in 2017 at "Drying Technology"
DOI: 10.1080/07373937.2017.1319856
Abstract: ABSTRACT In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple… read more here.
Keywords: apple slices; based apple; nonenzymatic browning; apple ... See more keywords
Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142128
Abstract: Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An… read more here.
Keywords: nonenzymatic browning; neb reaction; molecular mobility; water ... See more keywords