Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage

2022 ◽  
Author(s):  
Sivapratha Sivabalan ◽  
Shyam Sablani
Keyword(s):  
Thermal Processing ◽  
Processing And Storage ◽  
And Storage ◽  
Β Carotene

Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

2000 ◽  
Vol 48 (5) ◽  
pp. 1817-1822 ◽  
Author(s):  
Emilia Ferrer ◽  
Amparo Alegría ◽  
Rosaura Farré ◽  
Pedro Abellán ◽  
Fernando Romero
Keyword(s):  
Thermal Processing ◽  
Infant Formulas ◽  
Available Lysine ◽  
Processing And Storage ◽  
And Storage

The Effect of Concentration, Thermal Processing, and Storage Temperature on the Interaction Between Alpha-Ketoglutaric Acid and Tryptophan

1975 ◽  
Vol 38 (10) ◽  
pp. 573-580 ◽  
Author(s):  
N. T. CHU ◽  
F. M. CLYDESDALE
Keyword(s):  
Acid Concentration ◽  
Thermal Processing ◽  
Room Temperature ◽  
Storage Temperature ◽  
Individual Effects ◽  
High Concentrations ◽  
Processing And Storage ◽  
And Storage

Formation of colored compounds caused by the interaction of α-ketoglutaric acid and tryptophan was followed spectrophotmetrically at 470 and 620 nm. It was found that the rate of formation of these colored compounds was effected by the concentration of α-ketoglutaric acid and/or tryptophan. High concentrations of both α-ketoglutaric acid and tryptophan caused the greatest concentration of such colored compounds, but singly, α-ketoglutaric acid concentration was more effective than that of tryptophan. The amount of colored compounds formed after storage at 75 F was not altered by processing, since both processed and unprocessed samples showed the same concentration after storage. The interaction mixtures stored at 38 F proceeded at very slow rates compared with those stored at 75 F. The results also indicated that individual effects caused by processing were overcome by storage at room temperature (75 F) since all samples were similar after storage.

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation

2015 ◽  
Vol 6 (2) ◽  
pp. 345-355 ◽  
Author(s):  
Xinchen Zhang ◽  
Ningping Tao ◽  
Xichang Wang ◽  
Feng Chen ◽  
Mingfu Wang
Keyword(s):  
Thermal Processing ◽  
Dietary Polyphenols ◽  
Nonenzymatic Browning ◽  
Processing And Storage ◽  
And Storage

Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food.

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