Food Biochemistry and Food Processing

(Ben Green) #1
4 Browning Reactions 93

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.
Badoud, R, Fay, LB, Hunston, F, Pratz, G. 1995. Per-
iodate oxidative degradation of Amadori compounds.
Formation of N-Carboxymethyllysine and N-Carb-
oxymethylamino Acids as markers of the early Mail-
lard reaction. In: TCh Lee, HJ Kim, editors, Chem-
ical Markers for Processed and Stored Foods. ACS
Symposium series 631, Chicago, Illinois. Pp. 208–
220.
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.
Bates, L, Ames, JM, MacDougall DB, Taylor PC.



  1. Laboratory reaction cell to model Maillard
    colour developments in a starch-glucose-lysine sys-
    tem. Journal of Food Science 63(6): 991–996.
    Becalski A, Lau BPY, Lewis D, Seaman SW. 2003
    Acrylamide in foods: Occurrence, sources and mod-
    elling. Journal of Agricultural and Food Chemistry
    51(3): 802–808.
    Belitz H-D, Grosch W. 1997. Food Chemistry, 2nd edi-
    tion. Springer: Berlin, Germany. Pp. 232–236.
    Bell LN. 1997. Maillard reaction as influenced by buf-
    fer type and concentration. Food Chemistry 59(1):
    143–147.
    Billaud C, Brun-Merimee S, Louarme L, Nicolas J.

  2. Effect of glutathione and Maillard reaction
    products prepared from glucose or fructose with glu-
    tathione on polyphenoloxidase from apple-I: En-
    zymic browning and enzyme activity inhibition.
    Food Chemistry 84(29): 223–233.
    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 solu-
    tions and Maillard reaction product model systems
    on polyphenoloxidase from apple. I. Enzymic brown-
    ing and enzyme activity inhibition using spectropho-
    tometric and polarographic methods. Food Chem-
    istry 81(1): 35–50.
    Boff JM, Truong TT, Min DB, Shellhammer TH. 2003.
    Effect of thermal processing and carbon dioxide-
    assisted high-pressure processing on pectin meth-
    ylesterase and chemical changes in orange juice.
    Journal of Food Science 68(4): 1179–1184.
    Brands CMJ, van Boekel MAJS. 2001. Reaction of
    monosaccharides during heating of sugar-casein sys-
    tems: Building of a reaction network model. Journal of
    Agricultural and Food Chemistry 49(10): 4667–4675.


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.
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.
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.
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 of Food Science 52(4): 1063–1067.
Burdock FA, Soni MG, Carabin IG. 2001. Evaluation
of health aspects of kojic acid in food. Regulatory
Toxicology and Pharmacology 33(1): 80–101.
Burdulu HS, Karadeniz F. 2003. Effect of storage on no
enzymatic browning of apple juice concentrates.
Food Chemistry 80(1): 91–97.
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.
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.
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.
Chevalier, F, Hobart JM, Genot C, Haertle T. 2001.
Scavenging of free radicals, antimicrobial, and cyto-
toxic activities of the Maillard reaction products of
beta-lactoglobulin glycated with several sugars.
Journal of Agricultural and Food Chemistry 49(10):
5031–5038.
Coetezer C, Corsini D, Love S, Pavek J, Tumer N.


  1. Control of enzymic browning in potato (Sol-
    anum tuberosum L.) by sense and antisense RNA
    from tomato polyphenol oxidase. Journal of Agri-
    cultural and Food Chemistry 49(2): 652–657.
    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.

Free download pdf