NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO CARAMELIZATION OF VARIOUS SINGLE SUGARS

被引：83

作者：

BUERA, MD ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

LOZANO, RD ^{[1
]}

机构：

[1] INST NACL TECNOL IND,DIV OPT,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.tb14275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1059 / &

共 8 条

[1] 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
BUERA, MD
CHIRIFE, J
RESNIK, SL
WETZLER, G
JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 1063 - 1067
[2] KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - COLOR CHANGES DUE TO NONENZYMATIC BROWNING
PETRIELLA, C
RESNIK, SL
LOZANO, RD
CHIRIFE, J
JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 622 - 626
[3] NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO REACTION BETWEEN GLUCOSE AND GLYCINE PEPTIDES
BUERA, MD
CHIRIFE, J
RESNIK, SL
LOZANO, RD
JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 1068 - &
[4] KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - GLUCOSE LOSS, 5-HYDROXYMETHYLFURFURAL ACCUMULATION AND FLUORESCENCE DEVELOPMENT DUE TO NONENZYMATIC BROWNING
CERRUTTI, P
RESNIK, SL
SELDES, A
FONTAN, CF
JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 627 - &
[5] INFLUENCE OF WATER-CONTENT AND WATER ACTIVITY ON SUGAR AMINO BROWNING REACTION IN MODEL SYSTEMS UNDER VARIOUS CONDITIONS
EICHNER, K
KAREL, M
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 218 - &
[6] KINETICS OF THIAMIN LOSS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY
MAURI, LM
RESNIK, SL
TOMIO, JM
CHIRIFE, J
ANALES DE LA ASOCIACION QUIMICA ARGENTINA, 1987, 75 (01): : 43 - 54
[7] EFFECT OF ELECTROLYTES ON THE KINETICS OF THIAMINE LOSS IN MODEL SYSTEMS OF HIGH WATER ACTIVITY
MAURI, LM
ALZAMORA, SM
TOMIO, JM
FOOD CHEMISTRY, 1992, 45 (01) : 19 - 23
[8] EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS
BARBANTI, D
MASTROCOLA, D
LERICI, CR
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1990, 23 (06): : 494 - 498

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