The effect of γ-irradiation on the non-enzymatic browning reaction in the aqueous model solutions

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 357-363

  Oh, Sang Hee ^a   Lee, You Seok ^a   Lee, Ju Woon ^a   Kim, Mee Ree ^b   Yook, Hong Sun ^b   Byun, Myun Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Furfural compound; Irradiation; Non enzymatic browning; Non reducing sugar

Indexed keywords

ALDEHYDE DERIVATIVE; AMINO ACID; ARABINOSE; FRUCTOSE; FURFURAL; GLUCOSE; LYSINE; SUCROSE; SUGAR; XYLOSE;

ABSORPTION; AQUEOUS SOLUTION; ARTICLE; GAMMA RADIATION; GLYCATION; HEAT TREATMENT; HEATING; RADIATION DOSE; ROOM TEMPERATURE;

EID: 15244349723     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.029     Document Type: Article

References (29)

1. D.U. Ahn, C. Jo, and D.G. Olson Analysis of volatile components and the sensory characteristics of irradiated raw pork Meat Science 54 3 2000 209 215
2. E.H. Ajandouz, and A. Puigserver Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics Journal of Agricultural Food Chemistry 47 5 1999 1786 1793
3. P. Cerrutti, S.L. Resnik, A. Seleds, and C. Ferrofontan Kinetics of deteriorate reactions in model food systems of high water activity: glucose loss 5-hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning Journal of Food Science 50 1985 627 630
4. X. Fan, and D.W. Thayer γ-Radiation influences browning, antioxidant activity, and malondialdehyde level of apple juice Journal of Agricultural Food Chemistry 50 4 2002 710 715
5. M.S. Feather, and J.F. Harris Dehydration reactions of carbohydrates Advances in Carbohydrate Chemistry 28 1973 161 224
6. P. Fernández-Artigas, E. Guerra-Hernández, and B. García-Villanova Browning indicators in model systems and baby cereals Journal of Agricultural Food Chemistry 47 7 1999 2872 2878
7. E. Ferrer, A. Algría, R. Farré, P. Abellán, and F. Romero High-performance liquid chromatographic determination of furfural compounds in infant formulas changes during heat treatment and storage Journal of Chromatography A 947 1 2002 85 95
8. Hayes, D. J., Murano, E. A., Murano, P. S., Olson, D. G. & Sapp, S. G. (1995). Food irradiation; a source book. In E. A. Murano (Ed.), (pp. 63-75). Iowa state university press
9. J.E. Hodge Dehydrated foods: chemistry of browning reactions in model systems Journal of Agricultural Food Chemistry 1 15 1953 928 943
10. J.H. Kim, H.J. Ahn, H.S. Yook, K.S. Kim, M.S. Rhee, and G.H. Ryu Color, flavor, and sensory characteristics of γ-irradiated salted and fermented anchovy sauce Radiation Physics and Chemistry 69 2 2004 179 187
11. Y.S. Lee, S.H. Oh, J.W. Lee, J.H. Kim, D.S. Kim, and M.W. Byun Effects of γ irradiation on physicochemical and textural properties of starches Food Science Biotechnology 12 5 2003 508 512
12. R.W. Liggett, C.E. Feazel, and J.Y. Ellengerg Browning reaction initiated by γ irradiation Journal of Agricultural Food Chemistry 7 4 1959 277 280
13. J. Mauron The Maillard reaction in food: a critical review from the nutritional standpoint Progress in Food Nutrition Science 5 1 1981 5 35
14. G.L. Miller Use of dinitrosalicylic reagent for determination of reducing groups Analysis Chemisty 31 1959 426 428
15. G.B. Naranjo, L.S. Malec, and M.S. Vigo Reducing sugars effect on available lysine loss of casein by moderate heat treatment Food Chemistry 62 3 1998 309 313
16. M.C. Nicoli, M.A. Casadei, M.E. Guerzoni, and C.R. Lerici Nonenzymatic browning reactions in irradiated glucose-glycine aqueous model systems Applied Radiation and Isotopes 45 3 1994 389
17. Y. Pomeranz, J.A. Johnson, and J.A. Shellenberger Effect of various sugars on browning Journal of Food Science 27 4 1962 350 354
18. A. Prakash, J. Manley, S. De Costa, F. Caporaso, and D. Foley The effect of γ irradiation on the microbiological, physical and sensory qualities of diced tomatoes Radiation Physics and Chemistry 68 2002 387 390
19. J. Raffi, J.-P. Agnel, C. Boizot, C. Thiéry, and P. Vincent Glucose oligomers as models to elucidate the starch radiolysis mechanisms Starch 37 2 1985 228 231
20. M. Roushdi, A. Harras, A. El-Meligi, and M. Bassim Effect of high dose of γ rays on corn grains. Influence on the chemical composition of whole grains and the technological process of starch and by-product isolation Cereal Chemistry 58 2 1981 110 112
21. J.H. Skala, E.L. McGown, and P.P. Waring Wholesomeness of irradiated foods Journal of Food Protect 50 2 1987 150 160
22. A.S. Sokhey, and M.A. Hanna Properties of irradiated starches Food Structure 12 4 1993 397 410
23. A.A. Spark Role of amino acids in non-enzymatic browning Journal of the Science of Food and Agriculture 20 4 1969 306 316
24. SPSS. (1999). SPSS for windows Rel. 10.05, SPSS Inc., Chicago, USA
25. E.M. Stewart Food irradiation chemistry R.A. Molins Food irradiation: Principles and applications 2001 Wiley Interscience New York 37 76
26. W.T. Thayer, R.W. Lachica, C.N. Huhtanene, and E. Wierbicki Use of irradiation to ensure the microbiological safety of processed meats Food Technology 40 2 1986 159 162
27. WHO. (1999). High-dose irradiation: wholesomeness of food irradiated with dose above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group. WHO Technical report series 890, World Health Organization, Geneva
28. K.S. Yoon Effect of γ irradiation on the texture and microstructure of chicken breast meat Meat Science 66 2 2003 273 277
29. M.J. Zhu, A. Mendoca, and D.U. Ahn Effect of irradiation on the quality of turkey ham during storage Meat Science 66 1 2003 63 68