Optimization of Additive Combination Based on l -Cysteine for Inhibition of Nonenzymatic Browning in Cooked Rice during Storage-Reference-Cited by-同舟云学术

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Optimization of Additive Combination Based on l -Cysteine for Inhibition of Nonenzymatic Browning in Cooked Rice during Storage

Published:2014-04-28 Issue:5 Volume:39 Page:488-494
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Zhao Peicheng¹,Deng Shasha¹,Ding Yuting¹,Lyu Fei¹

Affiliation:

1. College of Biological & Environmental Engineering; Zhejiang University of Technology; Hangzhou 310014 China

Funder

Guanhuawang Food Co., Ltd.

Program of Hangzhou Administration of Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12254/fullpdf

Reference27 articles.

1. Inhibition of heat-induced browning of milk by L-cysteine;Arnold;J. Dairy Sci.,1969

2. Non-enzymatic browning of peach juice concentrate during storage;Buedo;Innov. Food Sci. Emerg. Technol.,2000

3. Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control;Damasceno;Food Chem.,2008

4. Browning indicators in model systems and baby cereals;Fernández-Artigas;J. Agric. Food Chem.,1999

5. Food browning and its prevention: An overview;Friedman;J. Agric. Food Chem.,1996

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2. Comparative study on the effect of inhibitory methods on the color and gelation properties of alkali induced heat-set konjac gel from Amorphophallus bulbifer;International Journal of Biological Macromolecules;2023-05

3. Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology;International Journal of Food Engineering;2022-10-24

4. Combination of epigallocatechin gallate with l-cysteine in inhibiting Maillard browning of concentrated orange juice during storage;LWT;2022-01

5. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles;Foods;2021-05-21

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