Browning Reactions

Food Biochemistry and Food Processing

Volumn , Issue , 2007, Pages 71-100

  Villamiel, M ^a   del Castillo, M D ^a   Corzo, N ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Browning reactions; Enzymatic browning; Maillard reaction; Polyphenol oxidase; Vegetables

Indexed keywords

EID: 84889616582     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277577.ch4     Document Type: Chapter

References (210)

1. Ahn JS, Castle L, Clarke DB, Lloyd, AS, Philo M R, Speck DR. 2002. Verification of the findings of acrylamide in heated foods. Food Additives 19(12): 1116-1124
2. Ajandouz EH, Puigserver A. 1999. Non-enzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics Journal of Agricultural and Food Chemistry 47(5): 1786-1793
3. Ajandouz EH, Tchiakpe LS, Dalle Ore F, Benajiba A, Puigserver A. 2001. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. Journal of Agricultural and Food Chemistry 66(7): 926-931
4. Alaiz, M, Hidalgo, FJ, Zamora, R. 1997. Comparative antioxidant activity of Maillard- and oxidized lipiddamaged bovine serum albumin. Journal of Agricultural and Food Chemistry 45(8): 3250-3254
5. Alaiz, M, Zamora, R, Hidalgo, FJ. 1996. Antioxidative activity of pyrrole, imidazole, dihydropyridine, and pyridinium salt derivatives produced in oxidized lipid/amino acid browning reactions. Journal of Agricultural and Food Chemistry 44(3): 686-691
6. Alaiz, M. 1995. Antioxidative activity of _-2-octenal/ amino acids reaction products. Journal of Agricultural and Food Chemistry 43(3): 795-800
7. Ames, JM. 1990. Control of the Maillard reaction in food systems. Trends in Food Science and Technology 1 (July): 150-154
8. Anese, M, Falcone, P, Fogliano, V, Nicoli, MC, Massini, R. 2002. Effect of equivalent thermal treatments on the colour and the antioxidant activity of tomato purees. Journal of Food Science 67(9): 3442- 3446
9. Antoni, SM, Han, IY, Rieck, JR, Dawson, PL. 2000 Antioxidative effect of Maillard products formed from honey at different reaction times. Journal of Agriculture and Food Chemistry 48(9): 3985-3989
10. Badoud, R, Fay, LB, Hunston, F, Pratz, G. 1995. Periodate oxidative degradation of Amadori compounds Formation of N_-Carboxymethyllysine and N-Carboxymethylamino Acids as markers of the early Maillard reaction. In: TCh Lee, HJ Kim, editors, Chemical Markers for Processed and Stored Foods. ACS Symposium series 631, Chicago, Illinois. Pp. 208- 220
11. Ballestra P, Verret C, Largeteau A, Demazeau G, El Moueffak A. 2002. Effect of high-pressure treatment on polyphenoloxidase activity of Agaricus bisporus mushroom. High Pressure Research 22(3-4): 677- 680 Sp. Iss
12. Bates, L, Ames, JM, MacDougall DB, Taylor PC 1998. Laboratory reaction cell to model Maillard colour developments in a starch-glucose-lysine system Journal of Food Science 63(6): 991-996
13. Becalski A, Lau BPY, Lewis D, Seaman SW. 2003 Acrylamide in foods: Occurrence, sources and modelling Journal of Agricultural and Food Chemistry 51(3): 802-808
14. Belitz H-D, Grosch W. 1997. Food Chemistry, 2nd edition Springer: Berlin, Germany. Pp. 232-236
15. Bell LN. 1997. Maillard reaction as influenced by buffer type and concentration. Food Chemistry 59(1): 143-147
16. Billaud C, Brun-Merimee S, Louarme L, Nicolas J 2004. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I: Enzymic browning and enzyme activity inhibition Food Chemistry 84(29): 223-233
17. Billaud C, Roux E, Brun-Merimee S, Maraschin C, Nicolas J. 2003. Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymic browning and enzyme activity inhibition using spectrophotometric and polarographic methods. Food Chemistry 81(1): 35-50
18. Boff JM, Truong TT, Min DB, Shellhammer TH. 2003 Effect of thermal processing and carbon dioxideassisted high-pressure processing on pectin methylesterase and chemical changes in orange juice Journal of Food Science 68(4): 1179-1184
19. Brands CMJ, van Boekel MAJS. 2001. Reaction of monosaccharides during heating of sugar-casein systems: Building of a reaction network model. Journal of Agricultural and Food Chemistry 49(10): 4667-4675
20. Bucala R, Makita Z, Koschinsky T, Cerami A, Vlassara H. 1993. Lipid advanced glycosylation: Pathway for lipid oxidation in vivo. Proceedings of the National Academy of Science (USA) 90(July): 6434-6438
21. Buera MP, Karel M. 1995. Effect of physical changes on the rates of non-enzymic browning and related reactions. Food Chemistry 52(2): 167-173
22. Buera MP, Chirife J, Resnik SL, Lozano RD. 1987a Non-enzymic browning in liquid model systems of high water activity: Kinetics of colour changes due to caramelization of various single sugars. Journal of Food Science 52(4): 1059-1062,1073
23. Buera MP, Chirife J, Resnik SL, Wetzler G. 1987b Non-enzymic browning in liquid model systems of high water activity: Kinetics of colour changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning. Journal ofFood Science 52(4): 1063-1067
24. Burdock FA, Soni MG, Carabin IG. 2001. Evaluation of health aspects of kojic acid in food. Regulatory Toxicology and Pharmacology 33(1): 80-101
25. Burdulu HS, Karadeniz F. 2003. Effect of storage on no enzymatic browning of apple juice concentrates Food Chemistry 80(1): 91-97
26. Carabasa-Giribert M, Ibarz-Ribas A. 2000. Kinetics of color development in aqueous glucose systems at high temperatures. Journal of Food Engineering 44(3): 181-189
27. Chauhan AS, Ramteke RS, Eipeson WE. 1998 Properties of ascorbic acid and its application in food processing: A critical appraisal. Journal of Food Science and Technology- Mysore 35(5): 381-392
28. Chen L, Mehta A, Berenbaum M, Zangerl AR, Engeseth NJ. 2000. Honeys from different floral sources as inhibitors of enzymic browning in fruit and vegetables homogenates. Journal of Agricultural and Food Chemistry 48(10): 4997-5000
29. Chevalier, F, Hobart JM, Genot C, Haertle T. 2001 Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars Journal of Agricultural and Food Chemistry 49(10): 5031-5038
30. Coetezer C, Corsini D, Love S, Pavek J, Tumer N 2001. Control of enzymic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. Journal of Agricultural and Food Chemistry 49(2): 652-657
31. Corbo, MR, Lanciotti R, Gardini F, Sinigaglia M, Guerzoni ME. 2000. Effects of hexanal, trans-2-hexanal, and storage temperature on shelf life of fresh sliced apples. Journal of Agricultural and Food Chemistry 48(6): 2401-2408
32. Davies CGA, Wedzicha BL. 1992. Kinetics of the inhibition of ascorbic acid browning by sulfite. Food Additives and Contaminants 9(5): 471-477
33. Davies CGA. 1994. Ascorbic acid browning. The incorporation of C (1) from ascorbic acid into melanoidins Food Chemistry 49(2): 165-167
34. De Rigal D, Cerny M, Richard-Forget F, Varoquaux P 2001. Inhibition of endive (Cichorium endivia L.) polyphenoloxidase by a Carica papaya latex preparation International Journal of Food Science and Technology 36(69): 677-684
35. Defaye J, Fernandez JMG, Ratsimba V. 2000. The molecules of caramelization: Structure and methodologies of detection and evaluation. Actualite Chimique 11(Nov):24-27
36. del Castillo MD, Villamiel M, Olano A, Corzo N. 2000 Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of Maillard reaction in orange juice. Journal of Agricultural and Food Chemistry 48 (9): 4217-4220
37. del Castillo MD, Corzo N, Olano A. 1999. Early stages of Maillard reaction in dehydrated orange juice Journal of Agricultural and Food Chemistry 47(10): 4388-4390
38. Diaz N, Clotet R. 1995. Kinetics of the caramelization of simple sugar solutions. Alimentaria (259):35-38
39. Dijkstra L, Walker JRL. 1991. Enzymic browning in apricots (Prunus armeniaca). Journal of Science of Food and Agriculture 54:229-234
40. El SN, Kavas A. 1997. Available lysine in dried milk after processing. International Journal of Food Science and Nutrition 48(2): 109-111
41. Erbersdobler HF, Hupe A. 1991 Determination of lysine damage and calculation of lysine bioavailability in several processed foods. Zeitschrift für Ernährungswissenschfat 30 (1): 46-49
42. Eriksson CE. 1987. Oxidation of lipids in food systems In: HWS Chan, editor, Autoxidation of Unsaturated Lipids.Academic Press: London. Pp. 207-231
43. Espin JC, Veltman RH, Wichers HJ. 2000. The oxidation of L-ascorbic acid catalysed by pear tyrosinase Physiologia Plantarum 109(1): 1-6
44. Feather MS, Mossine V, Hirsch J. 1995. The use of aminoguanidine to trap and measure decarbonyl intermediates produced during the Maillard reaction In: TCh Lee, HJ Kim, editors, Chemical Markers for Processed and Stored Foods. ACS Symposium series 631, Chicago, Illinois. Pp. 24-31
45. Fennema OR. 1976. In: OR Fennema, editor, Principles of Food Science. New York, Marcel Dekker
46. Ferrer E, Alegria A, Farre R, Abellan P, Romero F 2003. Fluorometric determination of chemically available lysine: Adaptation, validation and application to different milk products. Nahrung-Food 47(6): 403-407
47. Frankel EN. 1980. Lipid oxidation. Progress in Lipid Research 19(1/2): 1-22
48. Friedman M. 2003. Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry 51 (16): 4504-4526
49. Gardner HW. 1979. Lipid hydro peroxide reactivity with proteins and amino acids: A review. Journal of Agricultural and Food Chemistry 27(2): 220-229
50. Gardner HW. 1989. Oxygen radical chemistry of polyunsaturated fatty acids. Free Radical Biology and Medicine 7(1): 65-86
51. Gardner HW. 1995. Biological roles and biochemistry of the lipoxygenase pathway. HortScience 30(2): 197- 205
52. Gillatt PN, Rossell JB. 1992. The interaction of oxidized lipids with proteins. In: FB Padley, editor, Advances in Applied Lipid Research. JAI Press, Greenwich, Connecticut. Pp. 65-118
53. Gonzales AP, Burin L, Buera MD. 1999. Color changes during storage of honeys in relation to their composition and initial color. Food Research International 32(3): 185-191
54. Guerra-Hernandez E, Leon-Gomez C, Garcia-Villanova B, Corzo N, Romera JMG. 2002. Effect of storage on non-enzymic browning of liquid infant milk formulae. Journal of the Science and Food Agriculture 82(5): 587-592
55. Harel E, Mayer AM, Lerner HR. 1970. Changes in the levels of catechol oxidase and laccase activity in developing peaches. Journal of Science and Food Agricultural 21:542-544
56. Hidalgo A, Rossi M, Pompei C. 1995. Furosine as a freshness parameter of shell egg. Journal of Agricultural and Food Chemistry 43(6): 1673-1677
57. Hidalgo FJ, Zamora R, Alaiz M. 1992. Modificaciones producidas en las proteínas alimentarias por su interacción con lípidos peroxidados. II. Mecanismos conocidos de la interacción lípido (oxidado)-proteína Grasas y Aceites 43(1): 31-38
58. Hidalgo FJ, Alaiz M, Zamora R. 1999. Effect of pH and temperature on comparative non-enzymic browning of proteins produced by oxidized lipids and carbohydrates Journal of Agricultural and Food Chemistry 47(2): 742-747
59. Hidalgo FJ, Nogales F, Zamora R. 2003. Effect of the pyrrole polymerization mechanism on the antioxidative activity of no enzymatic browning reactions Journal of Agricultural and Food Chemistry 51(19): 5703-5708
60. Hidalgo FJ, Zamora R. 1993. Fluorescent pyrrole products from carbonyl-amine reactions. Journal of Biological Chemistry 268(22): 16190-16197
61. Hidalgo FJ. 1995. Characterization of the products formed during microwave irradiation of the non-enzymic browning lysine (E)-4,5-epoxy-(E)-2-heptanal model system. Journal of Agricultural and Food Chemistry 43(4): 1023-1028
62. Hidalgo FJ. 2000. The role of lipids in non-enzymic browning. Grasas y Aceites 51(1-2): 35-49
63. Hidalgo FJ. 2002. Methyl linoleate oxidation in the presence of bovine serum albumin. Journal of Agricultural and Food Chemistry 50(19): 5463-5467
64. Hisaminato H, Murata M, Homma S. 2001. Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis. Bioscience Biotechnology and Biochemistry 65(5): 1016-1021
65. Hodge JE. 1953. Dehydrated foods. Chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1(15): 928-943
66. Hollnagel A, Kroh LW. 2002. 3-Deoxypentosulose: An alpha-dicarbonyl compound predominating in nonenzymic browning of oligosaccharides in aqueous solutions. Journal of Agricultural and Food Chemistry 50(6): 1659-1664
67. Hollnagel A. 2000. Degradation of oligosaccharides in nonenzymic browning by formation of _-dicarbonyl compounds via a "peeling off" mechanism. Journal of Agricultural and Food Chemistry 48(12): 6219- 6226
68. Homoki-Farkas P, Örsi F, Kroh LW. 1997. Methylglyoxal determination from different carbohydrates during heat processing. Food Chemistry 59(1): 157- 163
69. Hosoda H, Iwahashi I. 2002. Inhibition of browning if apple slice and juice by onion juice. Journal of the Japanese Society for Horticultural Science 71(3): 452-454
70. Hosoda H, Ohmi K, Sakaue K, Tanaka K. 2003 Inhibitory effect of onion oil on browning of shredded lettuce and its active components. Journal of the Japanese Society for Horticultural Science 75(5): 451-456
71. Howard LA, Wong AD, Perry AK, Klein BP. 1999 Beta-carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 64(5): 929-936
72. Howard LR, Hernandez-Brenes C. 1998. Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. Journal of Food Quality 21 (4): 317-327
73. Hunt MD, Eannetta NT, Yu H, Newman SM, Steffens JC. 1993. cDNA cloning and expression of potato polyphenol oxidase. Plant Molecular Biology 21(1): 59-68
74. Ihl M, Aravena L, Scheuermann E, Uquiche E, Bifani V. 2003. Effect of immersion solutions on shelf life of minimally processed lettuce. Food Science and Technology 36 (6): 591-599
75. Jacxsens L, Devlieghere F, Van der Steen C, Debevere J. 2001. Effect of high oxygen modified atmosphere packaging on microbiological growth and sensorial qualities of fresh cut produce. International Journal of Food Microbiology 71(2-3): 197-210
76. Jolley RL, Evans LH, Makino N, Mason HS. 1974 Oxytyrosinase. Journal of Biological Chemistry 249(2): 335-345
77. Jung MY, Choi DS, Jun JW. 2003. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science 68(4): 1287-1290
78. Kaaber L, Martinsen BK, Brathen E, Shomer A. 2002 Browning inhibition and textural changes of prepeeled potatoes caused by anaerobic conditions Food Science and Technology 35(6): 526-531
79. Kacem B, Cornell JA, Marshall MR, Shiremen RB, Mathews RF. 1987. Non-enzymatic browning in aseptically packaged orange drinks: Effect of ascorbic acid, amino acids and oxygen. Journal of Food Science 52(6): 1668-1672
80. Kaur C, Kapoor HC. 2000. Inhibition of enzymic browning in apples, potatoes and mushrooms. Journal of Scientific and Industrial Research 59(5): 389-394
81. Khayat A, Schwall D. 1983. Lipid oxidation in seafood Food Technology 37(7): 130-140
82. Kim YM, Yun J, Lee CK, Lee H, Min KR, Kim Y. 2002 Oxyresveratrol and hydroxystilbene compounds. Inhibitory effect on tyrosinase and mechanism of action The Journal of Biological Chemistry 277(18): 16340-16344
83. Kirigaya N, Kato H, Fujimaki M. 1968. Studies on the antioxidant of no enzymatic browning reaction products Part 1: Relation of colour intensity and reductones with antioxidant activity of browning reaction products. Agricultural and Biological Chemistry 32(3): 287
84. Koseki H, Akima C, Ohasi K, Sakai T. 2001. Effect of sugars on decomposition and browning of vitamin C during heating storage. Journal of the Japanese Society for Food Science and Technology 48(4): 268- 276
85. Kroh LW. 1994. Caramelization in foods and beverages Food Chemistry 51(4): 373-379
86. Kroh LW, Jalyschko W, Häseler J. 1996. Non-volatile reaction products by heat-induced degradation of alpha-glucans. Part I: Analysis of oligomeric maltodextrins and anhydrosugars. Starch/Stärke 48(11/ 12): 426-433
87. Kubo I, Kinst-Hori I, Chaudhuri SK, Kubo Y, Sanchez Y, Ogura T. 2000. Flavonols from Heterotheca inuloides: Tyrosinase inhibitory activity and structural criteria. Biorganic and Medicinal Chemistry 8(7): 1749-1755
88. Kubow S. 1990. Toxicity of dietary lipid peroxidation products. Trends in Food Science and Technology 1(3): 67-70
89. Kubow S. 1992. Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radical Biology and Medicine 12(1): 63-81
90. Kurata T, Fujimaki M, Sakurai ZF. 1973. Red pigment produced by reaction of dehydro-L-ascorbic acid with alpha-amino-acids. Agricultural and Biological Chemistry 37(6): 1471-1477
91. Lea CH. 1957. Deteriorative reactions involving phospholipids and lipoproteins. Journal of Science of Food and Agriculture 8:1-13
92. Ledl, F. 1990. Chemical pathways of the Maillard reaction In: PA Finot, HU Aeschbacher, RF Hurrell, R Liardon, editors, The Maillard Reaction in Food Processing, Human Nutrition and Physiology Birkhäuser Verlag, Basel, Switzerland. Pp. 19- 42
93. Lee GC, Han SC. 2001. Inhibition effects of caramelization products from sugar solutions subjected to different temperature on polyphenol oxidase Journal of the Korean Society of Food Science and Nutrition 30(6): 1041-1046
94. Lee GC, Lee CY. 1997. Inhibitory effect of caramelization products on enzymic browning. Food Chemistry 60(2): 231-235
95. Lee HS, Nagy S. 1988. Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. Journal of Food Science 53(1): 168- 172, 180
96. Lee HS. 1996. Chemical degradative indicators to monitor the quality of processed and stored citrus products. In: TCh Lee, HJ Kim, editors, Chemical Markers for Processed Foods. ACS Symposium Series 631, American Chemical Society, Washington, DC. Pp. 86-106
97. Lertsiri S, Shiraishi M, Miyazawa T. 1998. Identification of deoxy-D-fructosyl phosphatidylethanolamine as a non-enzymatic glycation product of phosphatidylethanolamine and its occurrence in human blood plasma and red blood cells. Bioscience Biotechnology and Biochemistry 62(5): 893-901
98. Lingnert H. 1990. Development of the Maillard reaction during food processing. In: PA Finot, HU Aeschbacher, RF Hurrell, R Liardon, editors, The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhäuser Verlag, Basel, Switzerland. Pp. 171-185
99. Loschner J, Kroh L, Westphal G, Vogel J. 1991. LAscorbic-acid-A carbonyl component of nonenzymic browning reactions. 2. Amino-carbonyl reactions of L-ascorbic acid. Zeitschrift fur Lebensmittel Untersuchung und Forschung 192(4): 323- 327
100. Loschner J, Kroh L, Vogel J. 1990. L-Ascorbic acid- A carbonyl component on non-enzymic browning reactions Browning of L-ascorbic acid in aqueous model system. Zeitschrift fur Lebensmittel Untersuchung und Forschung 191(4-5): 302-305
101. Machiels D, Istasse L. 2002. Maillard reaction: Importance and applications in food chemistry Annales de Medecine Veterinaire 146(6): 347-352
102. Malec LS, Gonzales ASP, Naranjo GB, Vigo MS. 2002 Influence of water activity and storage temperature on lysine availability of a milk-like system. Food Research International 35(9): 849-853
103. Manso MC, Oliveira FAR, Oliveira JC, Frías JM. 2001 Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions International Journal of Food Science and Technology 36(3): 303-312
104. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2001. Review of non-enzymic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11(9-10): 340- 346
105. Martins SIFS, van Boekel MAJS. 2003. Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chemistry 83(1): 135-142
106. Marshall MR, Kim J, Wei C-I. 2000. Enzymatic browning in Fruits, Vegetables and Seafoods. http:// www.fao.org/waicent/faoinfo/agricult/ags/Agsi/EN ZYMEFINAL/COPYRIGH.HTM.FAO,Rome,Italy
107. Mathew AG, Parpia HA. 1971. Food browning as a polyphenol reaction. Advances in Food Research 19:75-145
108. Mayer AM, Harel E. 1991. Phenoloxidase and their significance in fruit and vegetables. In: PF Fox, Food Enzymology. London, Elsevier. P. 373
109. Mdluli KM, Owusu-Apenten R. 2003. Enzymic browning in marula fruit 1: Effect of endogenous antioxidants on marula fruit polyphenol oxidase. Journal of Food Biochemistry 27(1): 67-82
110. Min S, Jin ZT, Min SK, Yeom H, Zhang QH. 2003 Commercial-scale pulsed electric field processing of orange juice. Journal of Food Science 68(4): 1265- 1271
111. Mölnar-Perl I, Friedman M. 1990. Inhibition of browning by sulfur amino acids. 3. Apples and Potatoes Journal of Agricultural and Food Chemistry 38: 1652-1656
112. Montgomery MW, Day EA. 1965. Aldehyde-amine condensation reaction: A possible fate of carbonyl in foods. Journal of Food Science 30(5): 828-832
113. Morales FJ, van Boekel MAJS. 1998. A study on advanced Maillard reaction in heated casein/sugar solutions: Color formation. International Dairy Journal 8 (10-11): 907-915
114. Mottram DS. 1998. Flavour formation in meat and meat products: A review. Food Chemistry 62(4): 415-424
115. Mottram DS, Wedzicha BL, Dodson AT. 2002 Acrylamide is formed in the Maillard reaction Nature 419(3 October): 448
116. Mundt S, Wedzicha BL. 2003. A kinetic model for the glucose-fructose-glycine browning reaction. Journal of Agricultural and Food Chemistry 51(12): 3651- 3655
117. Murata M, Haruta M, Murai N, Tanikawa N, Nishimura M, Homma S, Itho A. 2000. Transgenic apple (Malus x domestica) shoot showing low browning potential. Journal of Agricultural and Food Chemistry 48(11): 5243-5248
118. Murata M, Nishimura M, Murai N, Haruta M, Homma S, Itoh Y. 2001. A transgenic apple callus showing reduced polyphenol oxidase activity and lower browning potential. Bioscience Biotechnology and Biochemistry 65(2): 383-388
119. Nagy S, Smoot J. 1977. Temperature and storage effects on percent retention and percent united-states recommended dietary allowance of vitamin C in canned single-strength orange juice. Journal of Agricultural and Food Chemistry 25(1): 135-138
120. Naim M, Schutz O, Zehavi, U, Rouseff RL, Haleva Toledo, E. 1997. Effects of orange juice fortification with thiols on p-vinylguaiacol formation, ascorbic acid degradation, browning, and acceptance during pasteurisation and storage under moderate conditions Journal of Agricultural and Food Chemistry 45(5): 1861-1867
121. Namiki M. 1988. Chemistry of Maillard reactions: Recent studies on the browning reaction. Mechanism and the development of antioxidant and mutagens Advances in Food Research 32:116-170
122. Namiki M, Oka M, Otsuka M, Miyazawa T, Fujimoto K, Namiki K. 1993. Weak chemiluminiscence at an early-stage of the Maillard reaction. Journal of Agricultural and Food Chemistry 41(10): 1704-1709
123. Nawar WW. 1985. Lipids. In OR Fennema, editor, Food Chemistry. Marcel Dekker: NewYork. Pp. 139-244
124. Nawar WW. 1996. Lipids. In: OR Fennema, editor, Food Chemistry, 3rd edition. Marcel Dekker: New York Pp. 225-319
125. Negishi O, Ozawa T. 2000. Inhibition of enzymic browning and protection of sulfhydryl enzymes by thiol compounds. Phytochemistry 54(5): 481-487
126. Newman SM, Eannetta NT, Yu H, Prince JP, Carmen de Vicente M, Tanksley SD, Steffens JC. 1993. Organization of the tomato polyphenol oxidase gene family Plant Mololecular Biology 21(6): 1035-1051
127. Nicolas JJ, Richard-Forget FC, Goupy PM, Amoit MJ, Aubert SY. 1994. Enzymic browning reactions in apple and apple products. Critical Review of Food Science and Nutrition 32(2): 109-157
128. Nielsen HK, Loliger J, Hurrel F. 1985. Reaction of proteins with oxidized lipids. 1. Analytical measurement of lipid oxidation and amino acid losses in a whey protein-methyl lineolate model system. British Journal of Nutrition 53(1): 61-73
129. Oak J-H, Miyazawa T, Nakagawa K. 2002. UV analysis of Amadori-glycated phosphatidylethanolamine in foods and biological samples. Journal of Lipids Research 43(3): 523-529
130. Oak J-H, Nakagawa K, Miyazawa T. 2000. Synthetically prepared Amadori-glycated phosphatidylethanolamine can trigger lipid peroxidation via free radical reactions. FEBS Letter 481(1): 26-30
131. Okumura S, Kawai H. 1970. Amino acids for seasoning food. Japanese Patent 7039622
132. Olano A, Martínez-Castro I. 1996. Nonenzymatic browning. In: ML Nollet, editor, Handbook of Food Analysis, vol. 2. Marcel Dekker, New York. Pp 1683-1721
133. Park CW, Kang KO, Kim WJ. 1998. Effects of reaction conditions for improvement of caramelization rate Korean Journal of Food Science and Technology 30(4): 983-987
134. Parpinello GP, Chinnici F, Versari A, Riponi C. 2002 Preliminary study on glucose oxidase-catalase enzyme system to control the browning of apple and pear purees. Food Science and Technology 35(3): 239-243
135. Perez-Gago MB, Serra M, Alonso M, Mateos M, del Rio M. 2003. Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh cut apples. Journal of Food Science 68(7): 2186-2191
136. Perez-Gilabert M, García-Carmona F. 2000. Characterization of catecholase and cresolase activities ofeggplant polyphenol oxidase. Journal of Agricultural and Food Chemistry 48(3): 695-700
137. Pilizota V, Subaric D. 1998. Control of enzymic browning of foods. Food Technology and Biotechnology 36(3): 219-227
138. Pischetsrieder M, Larisch B, Muller U, Severin T 1995. Reaction of ascorbic with aliphatic amines Journal of Agricultural and Food Chemistry 43(12): 3004-3006
139. Pischetsrieder M, Larisch B, Seidel W. 1997 Immunochemical detection of oxalic acid monoamides that are formed during the oxidative reaction of L-ascorbic and proteins. Journal of Agricultural and Food Chemistry 45(6): 2070-2075
140. Pitotti A, Elizalde BE, Anese M. 1995. Effect of caramelization and Maillard reaction products on peroxide activity. Journal of Food Biochemistry 18(6): 445-457
141. Premakumar K, Khurduya DS. 2002. Effect of microwave blanching on nutritional qualities of banana puree. Journal of Food Science and Technology-Mysore 39(3): 258-260
142. Prestamo G, Sanz PD, Arroyo G. 2000. Fruit preservation under high hydrostatic pressure. High Pressure Research 19(1-6): 535-542
143. Rada-Mendoza M, Olano A, Villamiel M. 2002 Furosine as indicator of Maillard reaction in jams and fruit-based infant foods. Journal of Agriculture and Food Chemistry 50(14): 4141-4145
144. Rada-Mendoza M, García-Baños JL, Villamiel M, Olano A. 2004. Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determination. Journal of Cereal Science 39(2): 167-173
145. Ramírez-Jimenez A, Garcia-Villanova B, Guerra-Hernandez E. 2004. Effect to storage conditions and inclusión of milk on available lysine in infant cereals Food Chemistry 85(2): 239-244
146. Requena JR, Ahmed MU, Fountain CW, Degenhardt TP, Reddy S, Perez C, Lyons TJ, Jenkins AJ, Baynes JW, Thorpe SR. 1997. Carboxymethylethanolamine, a biomarker of phospholipid modification during the Maillard reaction in vivo. The Journal of Biological Chemistry 272(28): 14473-17479
147. Resmini P, Pellegrino L, Batelli G. 1990. Accurate quantification of furosine in milk and dairy products by direct HPLC method. Italian Journal of Food Science 2(3): 173-183
148. Rhee C, Kim, DH. 1975. Antioxidant activity of acetone extracts obtained from a caramelization-type browning reaction. Journal of Food Science 40(3): 460-462
149. Roach JAG, Andrzejewski D, Gay ML, Nortrup D, Musser SM. 2003. Rugged LC-MS/MS survey analysis for acrylamide in foods Journal of Agricultural and Food Chemistry 51(26): 7547-7554
150. Rocha AMCN, Morais AMMB. 2001. Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to color changes of minimally processed 'Jonagored' apple. International Journal of Food Science and Technology 36(4): 425-432
151. Rogacheva SM, Kuntcheva MJ, Panchev IN, Obretenov TD. 1995. L-ascorbic acid in no enzymatic reactions. 1. Reaction with glycine. Zeitschrift fur Lebensmittel Untersuchung und Forschung 200(1): 52-58
152. Roig MG, Bello JF, Rivera ZS, Kennedy JF. 1999 Studies on the occurrence of non-enzymic browning during storage of citrus juice. Food Research International 32(9): 609-619
153. Rojas AM, Gerschenson LN. 1997a. Ascorbic acid destruction in sweet aqueous model systems. Food Science and Technology 30(6): 567-572
154. Rojas AM. 1997b. Influence of system composition on ascorbic acid destruction at processing temperatures Journal of the Science of Food and Agriculture 74(3): 369-378
155. Ruiz JC, Guerra-Hernandez E, Garcia-Villanova B 2004. Furosine is a useful indicator in pre-baked breads. Journal of the Science of Food and Agriculture 84(4): 336-370
156. Ryu SY, Roh HJ, Noh BS, Kim SY, Oh DK, Lee WR, Kim SS. 2003. Effects of temperature and pH on the non-enzymic browning reaction of tagatose-glycine model system. Food Science and Biotechnology 12(6): 675-679
157. Sanz ML, Corzo N, Olano A. 2003. 2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality Journal of Agricultural and Food Chemistry 51(15): 4278-4283
158. Sanz ML, del Castillo MD, Corzo N, Olano A. 2000 Presence of 2 furoylmethyl derivatives in hydrolyzates of processed tomato products. Journal of Agricultural and Food Chemistry 48(2): 468-471
159. Sanz ML. 2001. Formation of Amadori compounds in dehydrated fruits. Journal of Agricultural and Food Chemistry 49(11): 5228-5231
160. Sawamura M, Nakagawa T, Katsuno S, Hamaguchi H, Ukeda H. 2000. The effect of antioxidants on browning and on degradation products caused by dehydroascorbic acid. Journal of Food Science 65(1): 20- 23
161. Sawamura M, Takemoto K, Li ZF. 1991. C-14 Studies on browning of dehydroascorbic acid in an aqueoussolution. Journal of Agricultural and Food Chemistry 39(10): 1735-1737
162. Sawamura M, Takemoto K, Matsuzaki Y, Ukeda H, Kusunose H. 1994. Identification of 2 degradation products from aqueous dehydroascorbic acid. Journal of Agricultural and Food Chemistry 42(5): 1200- 1203
163. Sciancalepore V. 1985. Enzymic browning in 5 olive varieties. Journal of Food Science 54(4): 1194-1195
164. Severini C, Baiano A, De Pilli T, Romaniello R, Derossi A. 2003. Prevention of enzymic browning in sliced potatoes by blanching in boiling saline solutions Food Science and Technology 36(7): 657-665
165. Severini C, de Pilli T, Baiano A, Mastrocola D, Massini R. 2001. Preventing enzymic browning of potato by microwave blanching. Sciences des Aliments 21(2): 149-160
166. Smith G, Hole, M. 1991. Browning of salted sun-dried fish. Journal of the Science of Food and Agriculture 55(2): 291-301
167. Soliva-Fortuny RC, Grigelmo-Miguel N, Odrizola-Serrano I, Gorinstein S, Martín-Belloso O. 2001 Browning evaluation of ready-to-eat apples as affected by modifies atmosphere packaging. Journal of Agricultural and Food Chemistry 49(8): 3685-3690
168. Son SM, Moon KD, Lee CY. 2000. Kinetic study of oxalic inhibition on enzymic browning. Journal of Agricultural and Food Chemistry 48(6): 2071-2074
169. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature 419(3 October): 449
170. Subaric D, Pilizota V, Lovric T, Vukovic R, Erceg A 2001. Effectiveness of some crown compounds on inhibition of polyphenoloxidase in model systems an in apple. Acta Alimentaria 30(1): 81-87
171. Takiguchi A. 1992. Lipid oxidation and brown discoloration in niboshi during storage at ambient temperature and low temperatures. Bulletin of the Japanese Society of Scientific Fisheries 58(3): 489-494
172. Tannenbaum, S.R. 1976. In: OR Fennema, editor, Principles of Food Chemistry, vol. 1. Marcel Dekker, Inc., New York and Basel. Pp. 357-360
173. Tareke A, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50(17): 4998-5006
174. Tomasik P, Palasinski M, Wiejak S. 1989. The thermal decomposition of carbohydrates. Part I: The decomposition of mono-, di- and oligosaccharides. Advances in Carbohydrate Chemistry and Biochemistry 47:203-270
175. Toussaint O, Lerch K. 1987. Catalytic oxidation of 2-aminophenols and ortho hydroxylation of aromatic amines by tyrosinase. Biochemistry 26(26): 8567- 8571
176. Tsai ChH, Kong MS, Pan BS. 1991. Water activity and temperature effects on non-enzymic browning of amino acids in dried squid and simulated model system Journal of Food Science 56(3): 665-670, 677
177. Utzmann CM, Lederer MO. 2000. Identification and quantification of aminophospholipid-linked Maillard compounds in model systems and egg yolk products Journal of Agricultural and Food Chemistry 48(4): 1000-1008
178. Vamosvigyazo L, Nadudvarimarkus V. 1982. Enzymic browning, polyphenol content, polyphenol oxidase and preoxidase-activities in pear cultivars. Acta Alimentaria 11(2): 157-168
179. Vercet A. 2003. Browning of white chocolate during storage. Food Chemistry 81(3): 371-377
180. Villamiel M, Arias M, Corzo N, Olano A. 1999. Use of different thermal indices to assess the quality of pasteurized milks. Zeitschrift fur Lebensmittel Untersuchung und Forschung 208(3): 169-171
181. Villamiel M. 2000. Survey of the furosine content in cheeses marketed in Spain. Journal of Food Protection 63(7): 974-975
182. Villamiel M, del Castillo MD, Corzo N, Olano A. 2001 Presence of furosine in honeys. Journal of the Science of Food and Agriculture 81(8): 790-793
183. Villamiel M, del Castillo MD, San Martín C, Corzo N 1998. Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating. Journal of the Science of Food and Agriculture 78(2): 196-200
184. Wagner KH, Derkists S, Herr M, Schuh W, Elmadfa I 2002. Antioxidative potential of melanoidins isolated from a roasted glucose-glycine model. Food Chemistry 78(3): 375-382
185. Warmbier HC, Schnickel RA, Labuza TP. 1976 Nonenzymatic browning kinetics in an intermediate moisture model system. Effect of glucose to lysine ratio. Journal of Food Science 41(5): 981-983
186. Wedzicha BL. 1984. Chemistry of sulfur dioxide in foods. London, Elsevier Applied Science Publishers, June
187. Wedzicha BL, Imeson AP. 1977. Yield of 3-deoxy-4-sulfopentulose in sulfite inhibited non-enzymic browning of ascorbic acid. Journal of the Science of Food and Agriculture 28(8): 669-672
188. Wedzicha BL, Mcweeny DJ. 1974. Non-enzymic browning reactions of ascorbic acid and their inhibition Identification of 3-deoxy-4-sulphopentosulosein dehydrated, sulfited cabbage after storage. Journal of the Science of Food and Agriculture 25(5): 589- 593
189. Weenen H. 1998. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry. Food Chemistry 62(4): 339-401
190. Weisshaar R, Gutsche B. 2002. Formation of acrylamide in heated potato products. Model experiments pointing to asparagines as precursor. Deutsche Lebbensmittel 98 Jahrgang (11): 397-400
191. Whitaker JR. 1972. Polyphenol oxidase. In: JR Whitaker, editor, Principles of Enzymology for the Food Sciences. New York, Marcel Dekker. Pp 571-582
192. Wolfrom ML, Kashimura N, Horton D. 1974. Factors affecting the Maillard browning reaction between sugars and amino acids studies on the no enzymatic browning of dehydrated orange juice. Journal of Agricultural and Food Chemistry 22 (5): 796-799
193. Yamamoto A, Kogure M. 1969. Studies on new applications of amino acids in food industries. 1. Elimination of rancid odor in rice by L-Lysine. Journal of Food Science and Technology, Nihon Shokuhin Kogyo Gakkai-shi 16(9): 414-419
194. Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. 2003 Gas chromatography investigation of acrylamide formation in browning model systems. Journal of Agricultural and Food Chemistry 51(14): 3999- 4003
195. Yen, GC, Tsai LC. 1993. Antimutagenicity of a partially fractionated Maillard reaction-product. Food Chemistry 47(1): 11-15
196. Yin D. 1996. Biochemical basis of lipofuscin, ceroid and age pigment-like fluorophores. Free Radical Biology and Medicine 21(6): 871-888
197. Yin DZ, Brunk UT. 1991. Oxidized ascorbic acid and reaction-products between ascorbic acid and amino acids might constitute part of age pigments. Mechanism of Ageing and Development 61(1): 99-112
198. Zamora R, Alaiz M, Hidalgo FJ. 1999. Determination of _-N-pyrrolylnorleucine in fresh food products Journal of Agricultural and Food Chemistry 47(5): 1942-1947
199. Zamora R. 2000. Contribution of pyrrole formation and polymerization to the no enzymatic browning produced by amino-carbonyl reactions. Journal of Agricultural and Food Chemistry 48(8): 3152-3158
200. Zamora R, Hidalgo FJ. 1993. Antioxidant activity of the compounds produced in the no enzymatic browning reaction of E-4,5-epoxy-E-2-heptenal and lysine. In: C Benedito de Barber, C Collar, MA Martínez-Anaya,J Morell, editors, Progress in Food Fermentation. IATA, CSIC: Valencia, Spain. Pp 540-545
201. Zamora R. 1994. Modification of lysine amino groups by the lipid peroxidation product 4,5(E)-epoxy-2(E)-heptenal. Lipids 29(4): 243-249
202. Zamora R. 1995. Linoleic acid oxidation in the presence of amino compounds produces pyrroles by carbonyl amine reactions. Biochimica et Biophysica Acta 1258(3): 319-327
203. Zamora R. 2001. Inhibition of proteolysis in oxidized lipid-damaged proteins. Journal of Agricultural and Food Chemistry 49(12): 6006-6011
204. Zamora R. 2003a. Comparative methyl linoleate and methyl linolenate oxidation in the presence of bovine serum albumin at several lipid/protein ratios Journal of Agricultural and Food Chemistry 51(16): 4661-4667
205. Zamora R. 2003b. Phosphatidylethanolamine modification by oxidative stress product 4,5(E)-epoxy-2(E)-heptenal. Chemical Research in Toxicology 16(12): 1632-1641
206. Zardetto S, Dalla Rosa M, Di Fresco S. 2003. Effects of different heat treatment on the furosine content in fresh filata pasta. Food Research International 36(9- 10): 877-883
207. Zenker M, Heinz V, Knorr D. 2003. Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. Journal of Food Protection 66(9): 1642-1649
208. Zerdin K, Rooney ML, Vermue J. 2003. The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chemistry 82(3): 387-395
209. Ziderman II, Gregorskik S, Lopez SV, Friedman M 1989. Thermal interaction of ascorbic acid and sodium ascorbate with proteins in relation to no enzymatic browning and Maillard reaction of foods Journal of Agricultural and Food Chemistry 37(6): 1480-1486
210. Zotos A, Petridis D, Siskos I, Gougoulias C. 2001 Production and quality assessment of a smoked tuna (Euthynnus affinis) product. Journal of Food Science 66(8): 1184-1190