The non-enzymatic browning of pine bark during thermal treatment: Color and chemical changes, color kinetics and insights into mechanisms-Reference-Cited by-同舟云学术

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The non-enzymatic browning of pine bark during thermal treatment: Color and chemical changes, color kinetics and insights into mechanisms

Published:2023-11 Issue: Volume:204 Page:117289
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Yao Guang-Yan,Chen Xiao-Peng,Long Zi-Yu,Du Xing-Bao,Liang Jie-Zhen,Wei Xiao-Jie,Wang Lin-Lin

Funder

National Natural Science Foundation of China

Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, Guangxi University

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference72 articles.

1. Improvement in mechanical, physical and biological properties of eucalyptus and pine woods by raw pine resin in situ polymerization;Acosta;Ind. Crop. Prod.,2021

2. Accelerated mold test on dried pine sapwood boards: impact of contact heat treatment;Ahmed;J. Wood Chem. Technol.,2013

3. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods;Akar;J. Food Process Eng.,2019

4. Standard Test Method for Moisture Analysis of Particulate Wood Fuels,2013

5. Effects of heat treatment on calabrian pine (Pinus brutia Ten.) wood;Ates;BioResources,2009

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel insights into discoloration of crude pine oleoresin during storage: Browning mechanisms via untargeted metabolomics;Industrial Crops and Products;2024-10

2. Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms;Food Chemistry;2024-10

3. Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water;Journal of Food Science;2024-07-02

4. Obtaining Extracts and Hydrolysates from Cambuci Peel Through Subcritical Water: An In-line Detection Approach;Food and Bioprocess Technology;2024-05-07

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