NONENZYMATIC BROWNING IN MODEL SYSTEMS CONTAINING SUCROSE

被引：44

作者：

KAREL, M

LABUZA, TP

机构：

[1] Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1968年 / 16卷 / 05期

关键词：

D O I：

10.1021/jf60159a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Freeze-dried systems containing sucrose and organic acids underwent rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. The browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose, which occurred even at water contents below 1 % and below Brunauer-Emmett-Teller monolayer coverage. © 1968, American Chemical Society. All rights reserved.

引用

页码：717 / &

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