Browning Reaction

Any of a number of complex enzymatic—e.g., oxidization—and non-enzymatic—e.g., caramelization, degradation of ascorbic acid and Maillard reaction—reactions that affect foods when processed or stored
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For PPO to cause the browning reaction, it needs something to act on--a substrate--as well as exposure to oxygen.
8] Ruiter A The Browning Reaction of Glycolic Aldehydes with Amino-Ethanol III: Renewed Investigations on the Structure of a Reaction Product and Comparison with Aldose Amino-Ethanol Browning.
The Mailliard browning reaction also occurs at high temperatures when groups of amino acids, peptides or proteins react with certain groups of sugars.
But Joel Brooks, Marketing Specialist at Okanagan, disagrees that Arctic apples' benefits are purely cosmetic, noting that not only do they have significant potential to reduce food waste, the resistance to browning results in better taste, texture and likely a retention of healthful components like vitamin C and antioxidants, which are typically burned up in the browning reaction.
Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine.
Brown" flavors character is provided by processed flavors to simulate or enhance the Maillard browning reaction that occurs during baking.
The investigators attributed these increases in antioxidant levels after roasting to greater concentrations of phenolic compounds or browning reaction products.
This edition expands on current studies and theories, and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction.
It is a non-reducing sugar, resistant to hydrolysis, and is not involved in the Maillard browning reaction.
But there is another browning reaction that may be noticed in various cheeses that turn brown as they age.
The book contains over one hundred separate contributions covering chemistry such as naturally occurring phenolic compounds as inhibitors of free radical formations in the Maillard reaction and the formation of some Pyrido - (3, 4-d) - imidazoles by Maillard reaction, to food such as kinetics of the early Maillard reaction during heating of milk and simultaneous determination of protein-bound Maillard products by ion exchange chromotography and photodiode array detection to biochemistry such as the effect of glucose and glycation on protein oxidation and the influence and impact of nonenzymic browning reaction on proteins in milk and indigenous dairy products of India.