Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Karina Rossini; Caciano P. Z. Noreña; Adriano Brandelli

doi:10.1007/s13197-010-0207-x

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Journal of Food Science and Technology ◽

10.1007/s13197-010-0207-x ◽

2011 ◽

Vol 48 (3) ◽

pp. 305-311 ◽

Cited By ~ 19

Author(s):

Karina Rossini ◽

Caciano P. Z. Noreña ◽

Adriano Brandelli

Keyword(s):

Lipid Oxidation ◽

Enzymatic Browning ◽

Storage Potential

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Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

Food Chemistry ◽

10.1016/j.foodchem.2013.03.063 ◽

2013 ◽

Vol 141 (2) ◽

pp. 879-888 ◽

Cited By ~ 24

Author(s):

F.S.H. Lu ◽

N.S. Nielsen ◽

C.P. Baron ◽

B.W.K. Diehl ◽

C. Jacobsen

Keyword(s):

Amino Acids ◽

Lipid Oxidation ◽

Primary Amine ◽

Enzymatic Browning ◽

Amine Group ◽

Primary Amine Group ◽

Marine Phospholipids

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New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non-enzymatic browning reactions

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201400512 ◽

2015 ◽

Vol 117 (8) ◽

pp. 1214-1224 ◽

Cited By ~ 3

Author(s):

Fung Sieng Henna Lu ◽

Inge Bruheim ◽

Charlotte Jacobsen

Keyword(s):

Lipid Oxidation ◽

Enzymatic Browning ◽

Krill Oil

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Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.9064 ◽

2018 ◽

Vol 98 (14) ◽

pp. 5257-5268 ◽

Cited By ~ 3

Author(s):

Yanzi Liu ◽

Peixu Cong ◽

Beijia Li ◽

Yu Song ◽

Yanjun Liu ◽

...

Keyword(s):

Lipid Oxidation ◽

Thermal Processing ◽

Antarctic Krill ◽

Euphausia Superba ◽

Enzymatic Browning ◽

Antarctic Krill Euphausia Superba

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Accumulation of lipofuscin-like pigments of walnuts (Carya cathayensis ) during storage: potential roles of lipid oxidation and non-enzymatic glycosylation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6587 ◽

2014 ◽

Vol 94 (12) ◽

pp. 2505-2513 ◽

Cited By ~ 5

Author(s):

Wenjuan Li ◽

Haiyan Gao ◽

Xiangjun Fang ◽

Fei Tao ◽

Hangjun Chen ◽

...

Keyword(s):

Lipid Oxidation ◽

Carya Cathayensis ◽

Storage Potential ◽

Enzymatic Glycosylation

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Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

LWT ◽

10.1016/j.lwt.2020.109441 ◽

2020 ◽

Vol 127 ◽

pp. 109441

Author(s):

Mursalin Sajib ◽

Ingrid Undeland

Keyword(s):

Lipid Oxidation ◽

Effect Of Temperature ◽

Enzymatic Browning ◽

By Products

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Studies on Interaction between Non Enzymatic Browning Reaction and Lipid Oxidation in Food Processing

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_151 ◽

1994 ◽

pp. 474-476

Author(s):

M. Dalla Rosa ◽

D. Barbanti ◽

S. Pizzirani ◽

F. Bressa

Keyword(s):

Lipid Oxidation ◽

Food Processing ◽

Enzymatic Browning ◽

Browning Reaction

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Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Food Chemistry ◽

10.1016/j.foodchem.2014.02.059 ◽

2014 ◽

Vol 157 ◽

pp. 398-407 ◽

Cited By ~ 45

Author(s):

F.S.H. Lu ◽

I. Bruheim ◽

B.O. Haugsgjerd ◽

C. Jacobsen

Keyword(s):

Lipid Oxidation ◽

Effect Of Temperature ◽

Enzymatic Browning ◽

Krill Oil

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Enzymatic Browning and Its Prevention

10.1021/bk-1995-0600 ◽

1995 ◽

Cited By ~ 36

Keyword(s):

Enzymatic Browning

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165-LB: The SGLT2 Inhibitor Canagliflozin Prevents Increased Lipid Oxidation in the Heart following High-Fat Feeding

Diabetes ◽

10.2337/db19-165-lb ◽

2019 ◽

Vol 68 (Supplement 1) ◽

pp. 165-LB

Author(s):

ITZEL FLORES ◽

CHRIS SHANNON ◽

MARCEL FOURCAUDOT ◽

TERRY BAKEWELL ◽

LUKE NORTON

Keyword(s):

Lipid Oxidation ◽

Sglt2 Inhibitor ◽

High Fat ◽

Fat Feeding

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1981-P: Impaired Exercise Lipid Oxidation Is Associated with Poor Metabolic Health, Not Excess Body Fat Per Se

Diabetes ◽

10.2337/db20-1981-p ◽

2020 ◽

Vol 69 (Supplement 1) ◽

pp. 1981-P

Author(s):

AVIGDOR D. ARAD ◽

FREDERICK J. DIMENNA ◽

HANNAH D. KITTRELL ◽

HARRY R. KISSILEFF ◽

JEANINE ALBU

Keyword(s):

Lipid Oxidation ◽

Body Fat ◽

Metabolic Health ◽

Per Se

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