Food Biochemistry and Food Processing

4 Browning Reactions 91 found the corresponding Amadori compound in spray-dried egg yolk powders and lecithin products derived t ...

92 Part I: Principles REFERENCES Ahn JS, Castle L, Clarke DB, Lloyd, AS, Philo M R, Speck DR. 2002. Verification of the findings ...

4 Browning Reactions 93 Antoni, SM, Han, IY, Rieck, JR, Dawson, PL. 2000. Antioxidative effect of Maillard products formed from ...

94 Part I: Principles Davies CGA, Wedzicha BL. 1992. Kinetics of the inhi- bition of ascorbic acid browning by sulfite. Food Ad- ...

4 Browning Reactions 95 Hidalgo FJ, Zamora R. 1993. Fluorescent pyrrole prod- ucts from carbonyl-amine reactions. Journal of Bio ...

96 Part I: Principles Kroh LW. 1994. Caramelization in foods and bever- ages. Food Chemistry 51(4): 373–379. Kroh LW, Jalyschko ...

4 Browning Reactions 97 Min S, Jin ZT, Min SK, Yeom H, Zhang QH. 2003. Commercial-scale pulsed electric field processing of oran ...

98 Part I: Principles eggplant polyphenol oxidase. Journal of Agricultural and Food Chemistry 48(3): 695–700. Pilizota V, Subari ...

4 Browning Reactions 99 solution. Journal of Agricultural and Food Chem- istry 39(10): 1735–1737. Sawamura M, Takemoto K, Matsuz ...

100 Part I: Principles in dehydrated, sulfited cabbage after storage. Journal of the Science of Food and Agriculture 25(5): 589– ...

Part II Water, Enzymology, Biotechnology, and Protein Cross-linking Food Biochemistry and Food Processing Edited by Y. H. Hui Co ...

Chapter 5 Water Chemistry and Biochemistry* C. Chieh 103 Introduction The Compound Water The Polar Water Molecules Water Vapor C ...

104 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking Science has developed many scientific concepts as power ...

5 Water Chemistry and Biochemistry 105 theoretical calculations, and other methods. Specific molecular dimensions from these met ...

106 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking The lone pairs are also the negative sites of the molec ...

5 Water Chemistry and Biochemistry 107 Microwaves in the electromagnetic spectrum range from 300 MHz (3  108 cycles/s) to 300 G ...

108 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking molecular orbitals after absorption of light energy. Ul ...

5 Water Chemistry and Biochemistry 109 cules, their properties would be similar to those of clusters. CONDENSED WATER PHASES Bel ...

110 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking promote nucleation and help reduce supercooling for ice ...

5 Water Chemistry and Biochemistry 111 Ih and XI, but each O atom is hydrogen-bonded to four other O atoms. Cubic ice, Ic, has b ...