Color changes during storage of honeys in relation to their composition and initial color
The causes of darkening in honey have been attributed to Maillard reaction, fructose caramelization and reactions of polyphenols, however, no systematic studies exist on this subject. The influence of composition and initial color on the rate of darkening of several Argentine honeys submitted to sto...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
1999
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08832caa a22009137a 4500 | ||
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| 001 | PAPER-19704 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205103.0 | ||
| 008 | 190411s1999 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0032865397 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Gonzales, A.P. | |
| 245 | 1 | 0 | |a Color changes during storage of honeys in relation to their composition and initial color |
| 260 | |b Elsevier Ltd |c 1999 | ||
| 270 | 1 | 0 | |m Del Pilar Buera, M.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: pilar@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a (1980) Official Methods of Analysis of the Association of Official Agricultural Chemists, 7th Edition, , A.O.A.C | ||
| 504 | |a (1980) Official Methods of Analysis of the Association of Official Agricultural Chemists, 13th Edition, , A.O.A.C | ||
| 504 | |a Aubert, S., Gonnet, M., Measure de la couleur des miels (1983) Apidologie, 14, pp. 105-118 | ||
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| 504 | |a Buera, M.P., Petriella, C., Lozano, R.D., Definition of colour in the non-enzymatic browning (1985) Die Farbe, 33, pp. 316-326 | ||
| 504 | |a Buera, M.P., Resnik, S., Colorimetric measurements in a turbid medium: Hydrolyzed concentrated cheese whey (1989) Die Farbe, 36, pp. 201-213 | ||
| 504 | |a Buera, M.P., Resnik, S.L., Petriella, C., Relative browning rate of glucose and fructose (1992) Lebensmittel Wissenschaft und Technologie, 25, pp. 35-37 | ||
| 504 | |a Chandler, B.V., Fenwick, D., Orlova, T., Reynolds, T., (1974) Composition of Australian Honeys, , Technical Paper. Division Food. Research. Australia: CSIRO | ||
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| 504 | |a Labuza, T.P., Saltmarch, M., The non-enzymatic browning reactions as affected by water in foods (1980) Properties of Water Related to Food Quality and Stability, pp. 605-650. , L.B. Rockland, & G.F. Steward. Academic Press: San Francisco | ||
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| 504 | |a Lozano, R.D., Evaluation of different color-difference formulae by means of an experiment on color scaling (1977) Color Research and Application, 2, pp. 13-18 | ||
| 504 | |a Lynn, E.G., Englis, D.T., Milum, V.G., Effect of processing and storage on composition and color of honey (1936) Food Research, 1, pp. 23-27 | ||
| 504 | |a Milum, V.G., Honey discoloration and loss of delicate flavor in processing (1939) American Bee Journal, 17, pp. 390-392. , 416 | ||
| 504 | |a Milum, V.G., Some factors affecting the color of honey (1948) Journal of Economic Entomology, 41, pp. 495-505 | ||
| 504 | |a Nimo, M., Batiendo records (1998) Alimentos Argentinos, p. 75. , March | ||
| 504 | |a Pereyra Gonzales, A., Bertoni, M.H., Gros, E.G., Cattáneo, P., On the fatty acid composition of bee's honey lipid fraction. Saturated, unsaturated and dicarboxylic acids from C10 to C18. (1994) Anales de la Asociación Química Argentina, 82, pp. 43-51 | ||
| 504 | |a Pokorny, J., Effect of browning reactions on the formation of flavour substances (1980) Die Nahrung, 24, pp. 115-127 | ||
| 504 | |a Petriella, C., Resnik, S., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to non-enzymatic browning (1985) Journal of Food Science, 50, pp. 622-626 | ||
| 504 | |a Ramsey, R.J., Milum, V.G., The discoloration of honey (1993) American Bee Journal, 73, pp. 305-306 | ||
| 504 | |a Schade, J.W., Marsh, G.L., Eckert, J.E., Diastase activity and hydroxymethylfurfural in honey and their influence in detecting heat alteration (1958) Food Research, 23, pp. 446-463 | ||
| 504 | |a Song, P.S., Chichester, C.O., Kinetic behavior and mechanism of inhibition in the Maillard reaction. II. Mechanistics considerations in the reaction between D-glucose and glycine (1966) Journal of Food Science, 31, pp. 914-919 | ||
| 504 | |a Taoukis, P., Labuza, T., Summary: Integrative concepts (1996) Food Chemistry, pp. 1013-1042. , In R. Owen, & E. D. Fennema, New York: Marcel Dekker Inc. (3rd ed.) | ||
| 504 | |a Ugarte, L., Karman, G., Determination of the ratio glucose/levulose in Argentine honeys (1945) Anales Asociación Química Argentina, 33, p. 181 | ||
| 504 | |a White, J.W., Honey (1978) Advances in Food Research, 24, pp. 287-371 | ||
| 504 | |a White, J.W., Kushnir, I., Subers, M.H., Effect of storage and processing temperatures on honey quality (1964) Food Technology, pp. 555-558 | ||
| 504 | |a Wootten, M., Edwards, R.A., Faraji-Haremi, R., Johnson, A.T., Effect of accelerated storage conditions on the chemical composition and properties of Australian honeys. 1. Colour, acidity and total nitrogen content (1976) Journal of Apicultural Research, 15, pp. 23-28 | ||
| 504 | |a Wootten, M., Edwards, R.A., Faraji-Haremi, R., Effect of accelerated storage conditions on the chemical composition and properties of Australian honeys. 2. Changes in sugar and free amino acid contents (1976) Journal of Apicultural Research, 15, pp. 29-34 | ||
| 520 | 3 | |a The causes of darkening in honey have been attributed to Maillard reaction, fructose caramelization and reactions of polyphenols, however, no systematic studies exist on this subject. The influence of composition and initial color on the rate of darkening of several Argentine honeys submitted to storage at 37°C during 90 days was evaluated through spectrocolorimetric measurements. The most suitable color functions to evaluate darkening of honeys [lightness (L(ab)*), browning index (BI), metric chroma (C(ab)*), metric hue (H(ab)*) and 1/Z] increased linearly as storage time increased, after an initial induction period of very low browning development. The slope of the linear browning development zone with time was an index of browning rate, and it was analyzed in relation to the initial color and the composition of honeys (moisture content, total nitrogen, total lipids and polyunsaturated fatty acids, fructose and glucose content). Of the analyzed variables, the initial color was the parameter which better defined the rate of darkening of honeys. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from Universidad de Buenos Aires and CONICET. | ||
| 593 | |a Depto. de Quim. Orgánica, Fac. Cie. Exact. y Nat., Univ. B., Buenos Aires, Argentina | ||
| 593 | |a Departamento de Industrias, Fac. Cie. Exact. y Nat., Univ. B., Buenos Aires, Argentina | ||
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 690 | 1 | 0 | |a DARKENING |
| 690 | 1 | 0 | |a HONEY |
| 690 | 1 | 0 | |a COLORIMETRY |
| 690 | 1 | 0 | |a FOOD ANALYSIS |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a FRUCTOSE |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a GLYCATION |
| 690 | 1 | 0 | |a HONEY |
| 690 | 1 | 0 | |a LIPID ANALYSIS |
| 690 | 1 | 0 | |a NITROGEN |
| 690 | 1 | 0 | |a POLYPHENOL |
| 690 | 1 | 0 | |a POLYUNSATURATED FATTY ACID |
| 651 | 4 | |a ARGENTINA (FISH) | |
| 700 | 1 | |a Burin, L. | |
| 700 | 1 | |a Buera, M.D.P. | |
| 773 | 0 | |d Elsevier Ltd, 1999 |g v. 32 |h pp. 185-191 |k n. 3 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/S0963-9969(99)00075-7 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v32_n3_p185_Gonzales |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v32_n3_p185_Gonzales |y Registro en la Biblioteca Digital |
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