Influence of oxidized lipids on the non-enzymic browning reaction: interaction between linolenic acid and an Amadori compound

1992 ◽  
Vol 63 (3) ◽  
pp. 265-270 ◽  
Author(s):  
Isidro Hermosín ◽  
Franz Ledl ◽  
Antonio Gómez-Sánchez
Keyword(s):  
Linolenic Acid ◽  
Oxidized Lipids ◽  
Browning Reaction ◽  
Amadori Compound ◽  
Enzymic Browning

A Novel Non-Enzymic Browning Reaction

Nature ◽  
1958 ◽  
Vol 181 (4618) ◽  
pp. 1268-1269 ◽  
Author(s):  
H. RINDERKNECHT ◽  
L. JURD
Keyword(s):  
Browning Reaction ◽  
Enzymic Browning

Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105
Author(s):  
Tadao Kurata ◽  
Hideo Wakabayashi ◽  
Yosito Sakurai
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

scholarly journals Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105 ◽  
Author(s):  
Tadao KURATA ◽  
Hideo WAKABAYASHI ◽  
Yosito SAKURAI
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions

2002 ◽  
Vol 1245 ◽  
pp. 443-444 ◽  
Author(s):  
Huong Thi Thu Nguyen ◽  
Lucie Parkányiová ◽  
Mitsuyoshi Miyahara ◽  
Tsunemi Uematsu ◽  
Hidetoshi Sakurai ◽  
...  
Keyword(s):  
Oxidized Lipids ◽  
Enzymic Browning

The flavour of milk protein

1969 ◽  
Vol 36 (2) ◽  
pp. 203-213 ◽  
Author(s):  
E. H. Ramshaw ◽  
E. A. Dunstone
Keyword(s):  
Activated Carbon ◽  
Milk Protein ◽  
Milk Proteins ◽  
Processing Conditions ◽  
Ambient Conditions ◽  
Careful Choice ◽  
Browning Reaction ◽  
Enzymic Browning ◽  
And Storage ◽  
Flavour Stability

SummaryThe flavour stability of casein and co-precipitated milk proteins has been examined organoleptically. Differences in flavour stability were correlated with processing conditions and the early stages of the non-enzymic browning reaction were implicated in the off-flavour development. The ‘gluey’ flavour present in stored casein could be removed and the flavour stability improved by treatment with activated carbon or Sephadex. However, a better solution to the problem was to avoid the development of off-flavour by careful choice of conditions of preparation, drying and storage to minimize heat damage and browning. Conditions were established under which milk protein could be expected to have flavour stability during at least 6 months storage at ambient conditions.

The mechanism of pyrrole, pyrazine and pyridine formation in non-enzymic browning reaction

1984 ◽  
Vol 13 (3) ◽  
pp. 165-180 ◽  
Author(s):  
Božidar Lj. Milić ◽  
Miroslav V. Piletić
Keyword(s):  
Browning Reaction ◽  
Enzymic Browning

Use of Detergents in Analysis of Fibrous Feeds. III. Study of Effects of Heating and Drying on Yield of Fiber and Lignin in Forages

1965 ◽  
Vol 48 (4) ◽  
pp. 785-790 ◽  
Author(s):  
P J Van Soest
Keyword(s):  
Nitrogen Content ◽  
Sensitive Assay ◽  
Acid Detergent Fiber ◽  
Browning Reaction ◽  
Enzymic Browning

Abstract Heat-drying of forages at temperatures above 50°C shows analytically significant increases in yield of lignin and fiber. The increased yield of acid-detergent fiber (ADF) can be accounted for largely by the production of artifact lignin via the non-enzymic browning reaction. Values for ADF and lignin in dried forages can be corrected on the basis of the nitrogen content of the ADF. The nitrogen content of the ADF is suggested as a sensitive assay for nonenzymic browning due to overheating of feeds.

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