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在“Elsevier电子期刊”中，命中：2,267条，耗时：小于0.01 秒

在所有数据库中总计命中：2条

1.Kinetics of browning and correlations between browning degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems

作者：Ai-Nong Yu^a ; ^b ; ^{anyufoodchem@hotmail.com} ; Yong-Yan Zhou^b ; Yi-Ni Yang^b

关键词：Kinetics ; Non-enzymatic browning reaction ; Ascorbic acid ; Acidic amino acids ; Maillard ; Aroma

刊名：Food Chemistry

出版年：2017

2.Use of sacrificial anode technology to mitigate non-enzymic Maillard browning

作者：George P. Rizzi ; ^{georgerizzi@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Maillard reaction ; Sacrificial anode ; Metals ; Electrochemistry ; Browning mitigation

刊名：Food Chemistry

出版年：2017

3.Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments

作者：Mareike Reichel^a ; Julia Wellhö ; fer^a ; Rini Triani^a ; ¹ ; Pittaya Sruamsiri^b ; Reinhold Carle^a ; ^c ; Sybille Neidhart^a ; ^{sybille.neidhart@uni-hohenheim.de}

关键词：Enzymatic browning ; Enzyme inhibition ; Humidity ; Pericarp color ; Peroxidase ; Polyphenol oxidase

刊名：Postharvest Biology and Technology

出版年：2017

4.Ultrasonic accelerates asparagine-glucose non-enzymatic browning reaction without acrylamide formation

作者：Zhiqiang Gao ; ^{zhiqianggao33@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Junfeng Zheng ; Lian Chen

关键词：Ultrasonic ; Non-enzymatic browning reaction ; Acrylamide ; Antioxidant activity

刊名：Ultrasonics Sonochemistry

出版年：2017

5.The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions

作者：Chukwan Techakanon^a ; ^b ; Gary M. Smith^a ; Judy Jernstedt^c ; Diane M. Barrett^a ; ^{dmbarrett@ucdavis.edu}

关键词：High pressure processing ; Membrane integrity ; 1H NMR ; Polyphenol oxidase ; Peaches ; Enzymatic browning

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

6.Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth

作者：Mamoun A. Homaida^a ; ^b ; Shoulei Yan^a ; ^b ; ^{yanshoulei1225@mail.hzau.edu.cn} ; Hong Yang^a ; ^c ; ^d ; ^{yangh@mail.hzau.edu.cn}

关键词：Fresh-cut sugarcane ; Ethanol ; Enzymatic browning ; Polyphenol oxidase ; Phenylalanine ammonia lyase ; Microbial growth

刊名：LWT - Food Science and Technology

出版年：2017

7.Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

作者：Xiangning Chen^a ; Lupei Ren^b ; Menglin Li^a ; Jia Qian^b ; Junfeng Fan^b ; ^{fanjunfeng@bjfu.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Bin Du^a

关键词：CEO ; clove essential oil ; EUG ; eugenol ; EtOH ; ethanol ; PPO ; polyphenol oxidase ; POD ; peroxidase ; PAL ; phenylalanine ammonia lyase ; PVPP ; polyvinyl polypyrrolidone ; CIE ; Commission Internationale de I&rsquo ; Eclairage ; PBS ; phosphate-buffered saline

刊名：Food Chemistry

出版年：2017

8.Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

作者：Vanda Pereira^a ; ^b ; ^{vpereira@uma.pt" class="auth_mail" title="E-mail the corresponding author} ; Magda Santos^a ; Juan Cacho^c ; José ; C. Marques^a ; ^b

关键词：Sweet wine ; Thermal processing ; Maillard reaction ; Sugar degradation ; Sotolon

刊名：LWT - Food Science and Technology

出版年：2017

9.A numerical model of the shortbread baking process in a forced convection oven

作者：Uro&scaron ; Kokolj^a ; ^{uros.kokolj@gorenje.com} ; Leopold &Scaron ; kerget^b ; Jure Ravnik^b

关键词：Computational fluid dynamics ; Baking ; Oven ; Heat transfer ; Shortbread ; Browning

刊名：Applied Thermal Engineering

出版年：2017

10.Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes

作者：Joanna Michalak ; ^{seniutaj@uwm.edu.pl} ; Elżbieta Gujska ; Marta Czarnowska-Kujawska ; Fabian Nowak

关键词：Acrylamide ; Browning ; RP-HPLC ; Ready-to-eat products ; Pre-prepared croquettes ; Heating methods ; Microwave heating ; Food safety ; Food composition ; Food analysis

刊名：Journal of Food Composition and Analysis

出版年：2017

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