Improvements in a Method for Determination of the Color of Milk and Milk Products

Tinkler, F Howard; Stribley, R.C.; Bernhart, F. W.

doi:10.3168/jds.s0022-0302(55)95016-5

Cited by 6 publications

(2 citation statements)

References 8 publications

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“…The Munsell colour system was later used to measure degree of browning by the visual comparison of solutions containing extracted brown pigments to colour references (Webb and Holm, 1930). Degree of browning was also estimated using spectrophotometric methods based on the reflectance properties of the unaltered product (Kass and Palmer, 1940;Nelson, 1948;Burton, 1954), based on the transmittance properties of solutions containing extracted pigments (Choi et al, 1949;Tinkler et al, 1955), and by absorption of 2-thiobarbituric acid reactive products (of 5-hydroxyfurfural) (Keeney and Bassette, 1959). Browning has also been estimated by absorption at 420 nm (Olano and Martõ Ânez-Castro, 1996).…”

Section: Measurement Of Colourmentioning

confidence: 99%

Instrumental measurement of milk flavour and colour

Cadwallader

2010

Improving the Safety and Quality of Milk

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Section: Measurement Of Colourmentioning

confidence: 99%

Instrumental measurement of milk flavour and colour

Cadwallader

2010

Improving the Safety and Quality of Milk

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“…Clear extracts of the brown pigments formed during baking were obtained by enzymatic digestion, followed by precipitation and filtration. The methods of Tinkler et al (1955) and Choi et al (1949) were modified to give the following procedure. To 0.1 g of ground sample in 5 mL of pH 8,0.1 M phosphate buffer was added 0.5 mL of 3% Pronase solution.…”

mentioning

confidence: 99%

Comparison of browning in wheat glutens enriched by covalent attachment and addition of lysine

Li‐Chan¹,

Nakai²

1981

J. Agric. Food Chem.

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Wheat gluten was fortified by simple addition or by carbodiimide-mediated covalent attachment of lysine, iV'-acetyllysine, or N'-benzylidenelysine. Samples with and without added glucose were compared for color and lysine destruction after baking (190 °C; 10 min). In general, covalently enriched products had lighter color and higher percentages of total, DNBS-available, and pepsin-pancreatin-digestible lysine contents than freely enriched products, especially in the crust portion. iV'-Benzylidenelysineenriched gluten was particularly stable. Relative nutritive values by Tetrahymena bioassay were 44, 58, and 88 for baked gluten and freely and covalently iV'-benzylidenelysine (1%) enriched glutens, respectively, compared to 100 for casein. It is concluded that covalently attached lysine is more stable (ATCC) was purchased from the American Type Culture Collection, Rockville, MD.Carbodiimide Reaction. Covalently enriched gluten samples were prepared as previously described (Li-Chan et al., 1979;Li-Chan and Nakai, 1980) by coupling lysine, M-acetyllysine, or iV'-benzylidenelysine to gluten by using EDC. Covalently enriched "acid gluten" samples were prepared similarly by using gluten previously solubilized by autoclaving (120 °C; 15 min) in 0.05 N HCI, according

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