1 Substrate was applied to the sections and incubated for 3-5min, resulting in a brown reaction product.

2 Browning reaction occurred obviously during processing casein used Qula.

3 The results on path analysis revealed that carotenoid, browning reaction and solanone were affected mostly by nicotine, total sugar and total nitrogen.

4 Browning reaction affects appearance and inherent quality of tobacco leaf and cigarette heavily.

5 Potassium showed significant positive correlation with browning reaction. Total nitrogen and nicotine showed significant negative correlation with browning reaction.

6 During thermal and storage of food , nonenzymatic browning reaction occurs andthe effects on food products.

7 The main problems existing in litchi quick freezing process are browning reaction, peel breaking, and juice leakage.

8 These results show that the physiological cause of the core browning is due to the enzymic browning reaction.

9 Carotenoid was indirectly effected by chemical composition through protein. Browning reaction and solanone were indirectly effected mostly by nicotine.

10 Phytic acid shows potential application in food industry because of its complexation property with metal ions,[] which can be used in preventing enzymatic browning and non-enzymatic browning reaction.

11 What these production foods had in common was high-temperature cooking which formed a crust or browning reaction. The acrylamide issue has had dramatic consequences for the manufacturers involved.

12 These results show that the physiological cause of the core browning is due to the enzymic browning reaction and the principal substate in the core is chlorogenic acid.