Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system

1973 ◽  
Vol 152 (4) ◽  
pp. 193-201 ◽  
Author(s):  
E. J. Mulders
Keyword(s):  
Volatile Components ◽  
Browning Reaction ◽  
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

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

Mango Sapburn: Components of Fruit Sap and Their Role in Causing Skin Damage.

1992 ◽  
Vol 19 (5) ◽  
pp. 449 ◽  
Author(s):  
BR Loveys ◽  
SP Robinson ◽  
JJ Brophy ◽  
EK Chacko
Keyword(s):  
Consumer Acceptance ◽  
Volatile Components ◽  
Skin Damage ◽  
Mango Fruit ◽  
Aqueous Emulsion ◽  
Fruit Skin ◽  
Enzymic Browning ◽  
Two Phases ◽  
And Storage ◽  
Fruit Surface

Damage caused to the skin of mango fruit by contact with sap exuded from the cut or broken pedicel reduces consumer acceptance and storage life of the fruit. Mangoes of the Kensington cultivar are particularly susceptible to sapburn injury. On centrifugation, the fruit sap separated into two phases. Skin damage was caused predominantly by the upper non-aqueous phase. A major component of this phase was terpinolene which gave symptoms indistinguishable from sapburn injury when applied to the fruit surface. The same type of damage could be induced by the application of synthetic terpinolene when applied undiluted, diluted in hexane or as an aqueous emulsion. Non-volatile sap components separated by distillation were not damaging to mango skin. Sap exuded from the mango leaf petioles also contained terpinolene, but its concentration was less than 1% of the concentration in pedicel sap and this sap was not damaging to the fruit skin. The Florida cultivar Irwin is less susceptible to sapburn injury and the predominant terpene in its sap was identified as car-3-ene. When applied to Kensington skin, car-3-ene caused significantly less damage than terpinolene. We conclude that the primary cause of mango sapburn is entry of volatile components of the sap such as terpinolene through the lenticels, resulting in tissue damage and subsequent 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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