{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15276"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15276","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Investigation of the biochemical basis of browning during the storage of sultanas","abstract":"High quality Australian sultanas are marketed largely on the basis of their light-golden colour and soft skins. Significant browning occurs in sultanas during storage and shipping, which seriously degrades sultana colour as well as overall quality. Whilst the cause of sultana browning during drying has been attributed to polyphenol oxidase (PPO) mediated oxidation of sultana phenolic substrates, the browning which occurs during sultana storage is less well-defined. The occurrence of non-enzymatic Maillard reactions has been suggested by a number of researchers, yet there has been no specific research conducted to elucidate these reactions in sultanas. In this thesis, PPO mediated browning, non-enzymatic Maillard reactions and, to a limited extent, lipid oxidation reactions were examined in two long-term storage trials.","abstract_html":"High quality Australian sultanas are marketed largely on the basis of their light-golden colour and soft skins. Significant browning occurs in sultanas during storage and shipping, which seriously degrades sultana colour as well as overall quality. Whilst the cause of sultana browning during drying has been attributed to polyphenol oxidase (PPO) mediated oxidation of sultana phenolic substrates, the browning which occurs during sultana storage is less well-defined. The occurrence of non-enzymatic Maillard reactions has been suggested by a number of researchers, yet there has been no specific research conducted to elucidate these reactions in sultanas. In this thesis, PPO mediated browning, non-enzymatic Maillard reactions and, to a limited extent, lipid oxidation reactions were examined in two long-term storage trials.","abstract_has_math":false,"creators":["Frank, Damian"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2002,"date_issued":"2002","date_published":"2002","updated_at":"2026-07-24T06:33:07Z","subjects":["0305 Organic Chemistry","0908 Food Sciences","School of Engineering and Science"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Frank, Damian"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2002"]},{"key":"dc:date.issued","label":"Date","values":["2002"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Centre for Bioprocessing and Food Technology"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15276/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0305 Organic Chemistry","0908 Food Sciences","School of Engineering and Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15276/1/Frank_2002compressed.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["High quality Australian sultanas are marketed largely on the basis of their light-golden colour and soft skins. Significant browning occurs in sultanas during storage and shipping, which seriously degrades sultana colour as well as overall quality. Whilst the cause of sultana browning during drying has been attributed to polyphenol oxidase (PPO) mediated oxidation of sultana phenolic substrates, the browning which occurs during sultana storage is less well-defined. The occurrence of non-enzymatic Maillard reactions has been suggested by a number of researchers, yet there has been no specific research conducted to elucidate these reactions in sultanas. In this thesis, PPO mediated browning, non-enzymatic Maillard reactions and, to a limited extent, lipid oxidation reactions were examined in two long-term storage trials."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Investigation of the biochemical basis of browning during the storage of sultanas"]}]}],"canonical_facts":{"dc:creator":["Frank, Damian"],"dc:date":["2002"],"dc:date.issued":["2002"],"dc:description.abstract":["High quality Australian sultanas are marketed largely on the basis of their light-golden colour and soft skins. Significant browning occurs in sultanas during storage and shipping, which seriously degrades sultana colour as well as overall quality. Whilst the cause of sultana browning during drying has been attributed to polyphenol oxidase (PPO) mediated oxidation of sultana phenolic substrates, the browning which occurs during sultana storage is less well-defined. The occurrence of non-enzymatic Maillard reactions has been suggested by a number of researchers, yet there has been no specific research conducted to elucidate these reactions in sultanas. In this thesis, PPO mediated browning, non-enzymatic Maillard reactions and, to a limited extent, lipid oxidation reactions were examined in two long-term storage trials."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15276/1/Frank_2002compressed.pdf"],"dc:language":["en"],"dc:publisher.department":["Centre for Bioprocessing and Food Technology"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15276/"],"dc:subject":["0305 Organic Chemistry","0908 Food Sciences","School of Engineering and Science"],"dc:title":["Investigation of the biochemical basis of browning during the storage of sultanas"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:07Z"}