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Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems.

Bhatia, B. S. and Kapur, N. S. and Bhatia, D. S. and Girdhari, Lal. (1957) Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems. Food Research, 22 (3). pp. 266-272.

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Abstract

For a long time, work on non-enzymatic browning of food products centred around Maillard type reactions. In recent years, however, the importance of other systems is being increasingly felt. Using ion exchange resins and studying browning in different fractions of apricot concentrate, Haas and Stadtman ( 2 ) showed that the over-all browning is the result of at least four distinct types of reactions: (a) nitrogenous constituents and sugars, (b) nitrogenous constituents and organic acids, ( c) sugars and organic acids, and ( d) organic acids alone. Model system studies dealing with (a) have been reviewed by Danehy and Pigman (1) and Hodge ( 3 ). Work on systems dealing with (c) and (d) has been reported by Lewis et al. (4, 5) and more recently by Kapur et al. ( 6). The present paper deals with investigations on browning in organic acid-amino acid model systems. Though low energy systems ( 3), they are likely to play an important part in the browning of products prepared from highly acidic fruits.

Item Type: Article
Uncontrolled Keywords: non-enzymatic browning, food products
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Dec 2012 06:53
Last Modified: 17 Dec 2012 06:53
URI: http://ir.cftri.com/id/eprint/5759

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