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Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying

In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrate... Full description

Journal Title: Drying Technology 18 August 2017, Vol.35(11), pp.1302-1311
Main Author: Gao, Kun
Other Authors: Zhou, Linyan , Bi, Jinfeng , Yi, Jianyong , Wu, Xinye , Xiao, Min
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 0737-3937 ; E-ISSN: 1532-2300 ; DOI: 10.1080/07373937.2017.1319856
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recordid: informaworld_s10_1080_07373937_2017_1319856
title: Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
format: Article
creator:
  • Gao, Kun
  • Zhou, Linyan
  • Bi, Jinfeng
  • Yi, Jianyong
  • Wu, Xinye
  • Xiao, Min
subjects:
  • Amino Acids
  • Browning Ratio
  • Image Analysis
  • Instant Controlled Pressure Drop Drying
  • Maillard Reaction
  • Phenolic Compounds
  • Engineering
  • Chemistry
ispartof: Drying Technology, 18 August 2017, Vol.35(11), pp.1302-1311
description: In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrated with different solutions. The browning ratio (BR) of apple slice model measured by a computer vision-based image analysis system was used to evaluate the nonenzymatic browning reactions. Compared to the solution containing reducing sugar and amino acids alone, the results showed that the reducing sugar and amino acid solution with the addition of (+)-catechin, L-epicatechin, and phlorizin resulted in a remarkable increment of BR in the apple slices. L-lysine, L-arginine, and L-cysteine showed higher positive effects on the formation of BR in models based on apple slices. This study was contributed to better understand the chemical reaction in real dehydrated apple slices.
language: eng
source:
identifier: ISSN: 0737-3937 ; E-ISSN: 1532-2300 ; DOI: 10.1080/07373937.2017.1319856
fulltext: fulltext
issn:
  • 0737-3937
  • 07373937
  • 1532-2300
  • 15322300
url: Link


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titleResearch on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
creatorGao, Kun ; Zhou, Linyan ; Bi, Jinfeng ; Yi, Jianyong ; Wu, Xinye ; Xiao, Min
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subjectAmino Acids ; Browning Ratio ; Image Analysis ; Instant Controlled Pressure Drop Drying ; Maillard Reaction ; Phenolic Compounds ; Engineering ; Chemistry
descriptionIn this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrated with different solutions. The browning ratio (BR) of apple slice model measured by a computer vision-based image analysis system was used to evaluate the nonenzymatic browning reactions. Compared to the solution containing reducing sugar and amino acids alone, the results showed that the reducing sugar and amino acid solution with the addition of (+)-catechin, L-epicatechin, and phlorizin resulted in a remarkable increment of BR in the apple slices. L-lysine, L-arginine, and L-cysteine showed higher positive effects on the formation of BR in models based on apple slices. This study was contributed to better understand the chemical reaction in real dehydrated apple slices.
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In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrated with different solutions. The browning ratio (BR) of apple slice model measured by a computer vision-based image analysis system was used to evaluate the nonenzymatic browning reactions. Compared to the solution containing reducing sugar and amino acids alone, the results showed that the reducing sugar and amino acid solution with the addition of (+)-catechin, L-epicatechin, and phlorizin resulted in a remarkable increment of BR in the apple slices. L-lysine, L-arginine, and L-cysteine showed higher positive effects on the formation of BR in models based on apple slices. This study was contributed to better understand the chemical reaction in real dehydrated apple slices.

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In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrated with different solutions. The browning ratio (BR) of apple slice model measured by a computer vision-based image analysis system was used to evaluate the nonenzymatic browning reactions. Compared to the solution containing reducing sugar and amino acids alone, the results showed that the reducing sugar and amino acid solution with the addition of (+)-catechin, L-epicatechin, and phlorizin resulted in a remarkable increment of BR in the apple slices. L-lysine, L-arginine, and L-cysteine showed higher positive effects on the formation of BR in models based on apple slices. This study was contributed to better understand the chemical reaction in real dehydrated apple slices.

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doi10.1080/07373937.2017.1319856
urlhttp://www.tandfonline.com/doi/abs/10.1080/07373937.2017.1319856
date2017-08-18