Nonenzymic browning reactions in multi sugar and amino acid systems

Journal of Food Processing and Preservation

Volumn 22, Issue 2, 1998, Pages 81-90

  Göǧüş, Fahrettin ^a   Bozkurt, Hüseyin ^a   Eren, Sami ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041173670     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00806.x     Document Type: Article

References (17)

1. ASHOOR, S.H. and ZENT, J.B. 1984. Maillard browning of common amino acids and sugars. J. Food Sci. 49, 1206-1207.
2. BABSKY, N.E., TORIBIO, J.L. and LOZANO, J.E. 1986. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51, 564-567.
3. CERRUTTI, P., RESNIK, S.L., SELDES, A. and FONTAN, C.F. 1985. Kinetics of deteriorative reactions in model food systems of high water activity: Glucose loss, 5Hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning J. Food Sci. 50, 627-630, 656.
4. FRY, L.K. and STEGINK, L.D. 1982. Formation of Maillard reaction products in parenteral alimentation products. J. Nutr. 112, 1631-1637.
5. HODGE, J.E. 1953. Dehydrated foods. Chemistry of browning reactions in model system. J. Agr. Food Chem. 1, 928-943.
6. IFFJP (International Federation of Fruit Juice Producers Methods). 1964. Analysen-analyses; Fruit-Union Suisse Assoc. Svizzera Frutta, Zug, Switzerland, 12, 1-4.
7. KARAKAYA, M. and ARTIK, N. 1990. Zile pekmezi üretim tekniǧi ve bilesim unsurlarinin belirlenmesi. Gida 15, 151-154.
8. KAREL, M. and NICKERSON, J.T.R. 1964. Effect of relative humidity, air, and vacuum on browning of dehydrated orange juice. Food Technol. 18, 104-108.
9. LEE, H.S. and NAGY, S. 1988. Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage. J. Food Sci. 53, 168-172.
10. LEE, H.S. and NAGY, S. 1990. Relative reactivities of sugar in the formation of 5-hydroxymethyl furfural in sugar-catalyst model systems. J. Food Processing and Preservation 14, 171-178.
11. LOZANO, J.E. 1991. Kinetics of non enzymatic browning in model systems simulating clarified apple juice. Lebensm.-Wiss. u. - Technol. 24, 335-360.
12. MIZRAHI, S., LABUZA, T.P. and KAREL, M. 1970. Computer-aided predictions of extent of browning in dehydrated cabbage. J. Food Sci. 35, 799-803.
13. PETRIELLA, C., RESNIK, S.L., LOZANO, R.D. and CHIRIFE, J. 1985. Kinetics of deteriorative reactions in model systems of high water activity: Color changes due to nonenzymatic browning. J. Food Sci. 50, 622-626.
14. TALLEY, E.A. and EPPLEY, G.H. 1985. The early stages of nonenzymatic browning. Lebensm. -Wiss. u. - Technol. 18, 281-287.
15. WARMBIER, H.C., SCHNICKELS, R.A. and LABUZA, T.P. 1976. Non-enzymatic browning kinetics in an intermediate moisture model system: Effect of glucose to lysine ratio. J. Food Sci. 41, 981-984.
16. WOLFROM, M.L., KASHIMURA, N. and HORTON, D. 1974. Factors affecting the Maillard browning reaction between sugars, and amino acids. Studies on the nonenzymatic browning of dehydrated orange juice. J. Agr. Food Chem. 22, 795-796.
17. WONG, M. and STANTON, D.W. 1989. Nonenzymic browning in kiwifruit juice concentrate systems during storage. J. Food Sci. 54, 669-673.