NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO MAILLARD REACTION BETWEEN DIFFERENT SINGLE SUGARS AND GLYCINE AND COMPARISON WITH CARAMELIZATION BROWNING

被引：103

作者：

BUERA, MD ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

WETZLER, G ^{[1
]}

机构：

[1] INST NACL TECNOL IND,DEPT ALIMENTOS,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14276.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1063 / 1067

页数：5

共 11 条

[1]

BOBBIO PA, 1973, AN ACAD BRAS CIENC, V45, P419

[2]

BUERA MP, 1987, IN PRESS J FOOD SCI

[3] UNSATURATED SOLUTIONS OF SODIUM-CHLORIDE AS REFERENCE SOURCES OF WATER ACTIVITY AT VARIOUS TEMPERATURES [J].

CHIRIFE, J ;

RESNIK, SL .

JOURNAL OF FOOD SCIENCE, 1984, 49 (06) :1486-1488

[4]

FOX M, 1982, J FOOD PROC PRESERV, V6, P103

[5] TRANSFORMATIONS OF SUGARS IN ALKALINE SOLUTIONS [J].

ISBELL, HS ;

FRUSH, HL ;

WADE, CWR ;

HUNTER, CE .

CARBOHYDRATE RESEARCH, 1969, 9 (02) :163-&

[6] MECHANISMS OF BROWNING DEGRADATION OF D-FRUCTOSE IN SPECIAL COMPARISON WITH D-GLUCOSE-GLYCINE REACTION [J].

KATO, H ;

YAMAMOTO, M ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (06) :939-&

[7]

OVEREND WG, 1952, CARBOHYDRATES

[8] KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - COLOR CHANGES DUE TO NONENZYMATIC BROWNING [J].

PETRIELLA, C ;

RESNIK, SL ;

LOZANO, RD ;

CHIRIFE, J .

JOURNAL OF FOOD SCIENCE, 1985, 50 (03) :622-626

[9]

Shallenberger R.S., 1975, SUGAR CHEM, P169

[10]

Vukov K, 1965, INT SUGAR J, V67, P172

← 1 2 →