BLBS102-c04 BLBS102-Simpson March 21, 2012 11:59 Trim: 276mm X 219mm Printer Name: Yet to Come
4 Browning Reactions 79amino acid enantiomers and formation of melanoidins as result
of the Maillard reaction.Food Chem108(2): 582–592.
Kim YM et al. 2002. Oxyresveratrol and hydroxystilbene com-
pounds. Inhibitory effect on tyrosinase and mechanism of action.
J Biol Chem277(18): 16340–16344.
Kim YM et al. 2005. Prevention of enzymatic browning pear by
onion extract.Food Chem89: 181–184.
Kirigaya N et al. 1968. Studies on the antioxidant of nonenzymatic
browning reaction products. Part 1: Relation of colour intensity
and reductones with antioxidant activity of browning reaction
products.Agric Biol Chem32(3): 287.
Kitts DD et al. 2006. Chemistry and genotoxicity of caramelized
sucrose.Mol Nutr Food Res50(12): 1180–1190.
Koseki H et al. 2001. Effect of sugars on decomposition and brown-
ing of vitamin C during heating storage.J Jpn Soc Food Sci
Technol48(4): 268–276.
Kroh LW. 1994. Caramelization in foods and beverages.Food Chem
51(4): 373–379.
Kroh LW et al. 1996. Non-volatile reaction products by heat-induced
degradation of alpha-glucans. Part I: Analysis of oligomeric mal-
todextrins and anhydrosugars.Starch/Starke ̈ 48(11/12): 426–433.
Kubo I et al. 2000. Flavonols from Heterotheca inuloides: tyrosinase
inhibitory activity and structural criteria.Biorganic Med Chem
8(7): 1749–1755.
Kubow S. 1990. Toxicity of dietary lipid peroxidation products.
Trends Food Sci Technol1(3): 67–70.
Kubow S. 1992. Routes of formation and toxic consequences of
lipid oxidation products in foods.Free Radic Biol Med12(1):
63–81.
Kurata T et al. 1973. Red pigment produced by reaction of dehydro-
l-ascorbic acid with alpha-amino-acids.Agric Biol Chem37(6):
1471–1477.
Lea CH. 1957. Deteriorative reactions involving phospholipids and
lipoproteins.J Sci Food Agric8: 1–13.
Ledl F. 1990. Chemical pathways of the Maillard reaction. In: PA
Finot, HU Aeschbacher, RF Hurrell, R Liardon (eds.)The Mail-
lard Reaction in Food Processing, Human Nutrition and Physi-
ology. Birkh ̈auser Verlag, Basel, pp. 19–42.
Lee GC, Han SC. 2001. Inhibition effects of caramelization prod-
ucts from sugar solutions subjected to different temperature
on polyphenol oxidase.J Korean Soc Food Sci Nutr30(6):
1041–1046.
Lee GC, Lee CY. 1997. Inhibitory effect of caramelization products
on enzymic browning.Food Chem60(2): 231–235.
Lee HS, Nagy S. 1988. Quality changes and non-enzymic browning
intermediates in grapefruit juice during storage.J Food Sci53(1):
168–172, 180.
Lee HS, Nagy S. 1996. Chemical degradative indicators to monitor
the quality of processed and stored citrus products. In: T-C Lee,
H-J Kim (eds.)Chemical Markers for Processed Foods.ACS
Symposium Series 631, American Chemical Society, Washing-
ton, DC, pp. 86–106.
Lertsiri S et al. 1998. Identification of deoxy-d-fructosyl phos-
phatidylethanolamine as a non-enzymatic glycation product of
phosphatidylethanolamine and its occurrence in human blood
plasma and red blood cells.Biosci Biotechnol Biochem62(5):
893–901.
Lingnert H. 1990. Development of the Maillard reaction during food
processing. In: PA Finot et al. (eds.)The Maillard Reaction inFood Processing, Human Nutrition and Physiology. Birkhauser ̈
Verlag, Basel, pp. 171–185.
Liu S Ch et al. 2008. Kinetics of color development, pH decreas-
ing and anti-oxidative activity reduction of Maillard reaction in
galactose/glycine model systems.Food Chem108(2): 533–541.
Loschner J et al. 1990.l-Ascorbic acid—a carbonyl component on
non-enzymic browning reactions. Browning ofl-ascorbic acid
in aqueous model system.Zeitschrift fur Lebensmittel Unter-
suchung und Forschung191(4–5): 302–305.
Loschner J et al. 1991.l-Ascorbic-acid—A carbonyl component of
non-enzymic browning reactions. 2. Amino-carbonyl reactions
ofl-ascorbic acid.Zeitschrift fur Lebensmittel Untersuchung und
Forschung192(4): 323–327.
Machiels D, Istasse L. 2002. Maillard reaction: importance and
applications in food chemistry.Annales de Medecine veterinaire
146(6): 347–352.
Malec LS et al. 2002. Influence of water activity and storage tem-
perature on lysine availability of a milk like system.Food Res Int
35(9): 849–853.
Manso MC et al. 2001. Modelling ascorbic acid thermal degradation
and browning in orange juice under aerobic conditions.Int J Food
Sci Technol36(3): 303–312.
Manzocco L et al. 2001. Review of non-enzymic browning and
antioxidant capacity in processed foods.Trends Food Sci Technol
11(9–10): 340–346.
Manzocco L et al. 2009. Polyphenoloxidase inactivation by light
exposure in model systems and apple derivatives.Innovative Food
Sci Emerg Technol10(4): 506–511.
Marshall MR, Schulbach KF. 2009. Method of inhibition of enzy-
matic browning in food using hypotaurine and equivalents. Patent
No. WO2009131996-A2; WO2009131996-A3.
Marshall MR et al. 2000.Enzymatic Browning in Fruits, Veg-
etables and Seafoods. FAO, Rome. Available at http://www.
fao.org/waicent/faoinfo/agricult/ags/Agsi/ENZYMEFINAL/
COPYRIGH.HTM.
Martin-Diana AB et al. 2009. Orange juices enriched with chitosan:
optimisation for extending the shelf-life.Innovat Food Sci Emerg
Technol10(4): 590–600.
Martins SIFS, van Boekel MAJS. 2003. Melanoidins extinction
coefficient in the glucose/glycine Maillard reaction.Food Chem
83(1): 135–142.
Mathew AG, Parpia HA. 1971. Food browning as a polyphenol
reaction.Adv Food Res19: 75–145.
Mayer AM, Harel E. 1991. Phenoloxidase and their significance in
fruit and vegetables. In: PF Fx (ed.)Food Enzymology. Elsevier,
London, p. 373.
Mdluli KM, Owusu-Apenten R. 2003. Enzymic browning in marula
fruit. 1: Effect of endogenous antioxidants on marula fruit
polyphenol oxidase.J Food Biochem27(1): 67–82.
Meltretter J, Pischetsrieder M. 2008. Application of mass spectrom-
etry for the detection of glycation and oxidation products in milk
proteins.Maillard Reaction: Recent Adv Food Biomed Sci1126:
134–140.
Meltretter J et al. 2007. Site-specific formation of Maillard, ox-
idation, and condensation products from whey proteins during
reaction with lactose.J Agric Food Chem55: 6096–6103.
Meltretter J et al. 2008. Identification and site-specific relative quan-
tification of beta-lactoglobulin modifications in heated milk and
dairy products.J Agric Food Chem56: 5165–5171.