The kinetics of colour and fluorescence development in concentrated milk systems
The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (R=0.30, 0.68, 1.06) and three temperatures (T=105, 122.5, 140 °C). At each testing time, the colour parameters Kubelka-Munk index (K/S), light...
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2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09249caa a22008537a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6471 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203609.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-34047249233 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a IDAJE | ||
| 100 | 1 | |a Rozycki, S.D. | |
| 245 | 1 | 4 | |a The kinetics of colour and fluorescence development in concentrated milk systems |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Rozycki, S.D.; Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Costanera Este y Rotonda, 3000 Santa Fe, Argentina; email: srozycki@fiqus.unl.edu.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Buera, M.P., Chirife, J., Resnik, S.L., Lozano, R.D., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to reaction between glucose and glycine peptides (1987) Journal of Food Science, 52, pp. 1068-1073 | ||
| 504 | |a Buera, M.P., Chirife, J., Resnik, S.L., Wetzler, G., Nonenzymatic browning in liquid systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning (1987) Journal of Food Science, 52, pp. 1063-1067 | ||
| 504 | |a Buera, M.P., Hough, G., Martinez, E., Resnik, S.L., Colorimetric, spectrophotometric and sensory color measurements of a dairy product: Dulce de leche (1990) Anales de la Asociación Química Argentina, 78, pp. 291-299 | ||
| 504 | |a Carabasa-Giribet, M., Ibarz-Ribas, A., Kinetics of colour development in aqueous glucose systems at high temperature (2000) Journal of Food Engineering, 44, pp. 181-189 | ||
| 504 | |a Cerrutti, P., Resnik, S.L., Seldes, A., Ferro Fontan, C., Kinetics of deteriorative reaction in model food systems of high water activity: Glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning (1985) Journal of Food Science, 50, pp. 627-630 | ||
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| 504 | |a Morales, F.J., van Boekel, M.A.J.S., A study on advanced Maillard reaction in heated casein/sugar solutions: Fluorescence accumulation (1997) International Dairy Journal, 7, pp. 675-683 | ||
| 504 | |a Obayashi, H., Nakano, K., Shigeta, H., Yamaguchi, M., Yoshimori, K., Fukui, M., Formation of crossline as a fluorescent advanced glycation end product in vitro and in vivo (1996) Biochemical and Biophysical Research Communications, 226, pp. 37-41 | ||
| 504 | |a Park, C.K., Kim, D.H., Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture (1983) Journal of the American Oil Chemists Society, 60, pp. 22-26 | ||
| 504 | |a Pauletti, M., Castelao, E., Sabbag, N., Costa, S., Note. Color development rate in dulce de leche (1995) Food Science and Technology International, 1, pp. 137-140 | ||
| 504 | |a Pauletti, M., Castelao, E., Bernardi, M., Influence of soluble solids, acidity and sugar on the color of dulce de leche (1996) Food Science and Technology International, 2, pp. 45-49 | ||
| 504 | |a Pauletti, M., Matta, E.J., Castelao, E., Rozycki, S.D., Color in concentrated milk proteins with high sucrose as affected by glucose replacement (1998) Journal of Food Science, 63, pp. 90-92 | ||
| 504 | |a Pauletti, M., Matta, E.J., Rozycki, S.D., Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature (1999) Food Science and Technology International, 5, pp. 407-413 | ||
| 504 | |a Petriella, C., Resnik, S., Lozano, R., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to nonenzymatic browning (1985) Journal of Food Science, 50, pp. 622-626 | ||
| 504 | |a Rozycki, S.D., Cinética de Pardeamiento en Sistemas Lácteos Concentrados: Análisis Comparativos de Modelos (2003) Ciencia y Tecnología Alimentaria, 4 (2), pp. 95-108 | ||
| 504 | |a Saguy, I.S., Graf, E., Particle size effects on the diffuse reflectance of a sucrose-caramel mixture (1999) Journal of Food Science, 56, pp. 1117-1120 | ||
| 504 | |a Song, D.U., Jung, Y.D., Chay, D.O., Lee, K.H., Yang, S.Y., Shin, B.A., Effect of drinking green tea on age-associated accumulation of Maillard-type fluorescence and carbonyl groups in rat aortic and skin collagen (2002) Archives of Biochemistry and Biophysics, 397, pp. 424-429 | ||
| 504 | |a Tessier, F., Monnier, V.M., Kornfield, J.A., Characterization of novel chromophores, fluorophores and cross-links from glyceraldehydes, lysine and arginine (2002) International Congress Series, 1245, pp. 303-311 | ||
| 520 | 3 | |a The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (R=0.30, 0.68, 1.06) and three temperatures (T=105, 122.5, 140 °C). At each testing time, the colour parameters Kubelka-Munk index (K/S), lightness (L), optical density (OD), absorption coefficient (K), dominant wavelength (DWL) and fluorescence (F) were determined. F and 100/L were the most appropriate parameters to study non-enzymatic browning in concentrated milk systems. Adequate models (r2>0.96) developed to analyse the effect of T and R on the rate constants, showed that colour parameters and their kinetic coefficients were mainly affected by temperature. The influence of R was more relevant at high temperatures. The activation energies and Q10 values obtained for K/S, 100/L, F and OD were in the range 81-159 kJ mol-1 and 1.8-3.8, respectively. F and reflectance properties showed different dependence on temperature and R, reflecting that although related, they do not have the same origin and significance. © 2007. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBACYT EX 226 | ||
| 536 | |a Detalles de la financiación: Universidad Nacional del Litoral, 12/H178 | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 20545 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 2734 | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from Universidad Nacional de Litoral CAI+D (12/H178), CONICET (PIP 2734), ANPCyT (PICT 20545) and Universidad de Buenos Aires (UBACYT EX 226). | ||
| 593 | |a Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Costanera Este y Rotonda, 3000 Santa Fe, Argentina | ||
| 593 | |a CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a COLOUR |
| 690 | 1 | 0 | |a CONCENTRATED MILK |
| 690 | 1 | 0 | |a FLUORESCENCE |
| 690 | 1 | 0 | |a KINETIC |
| 690 | 1 | 0 | |a DENSITY (OPTICAL) |
| 690 | 1 | 0 | |a FLUORESCENCE |
| 690 | 1 | 0 | |a PARAMETER ESTIMATION |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a THERMAL EFFECTS |
| 690 | 1 | 0 | |a ABSORPTION COEFFICIENT |
| 690 | 1 | 0 | |a CONCENTRATED MILK |
| 690 | 1 | 0 | |a DOMINANT WAVELENGTH |
| 690 | 1 | 0 | |a LIGHTNESS |
| 690 | 1 | 0 | |a DAIRY PRODUCTS |
| 700 | 1 | |a Pauletti, M.S. | |
| 700 | 1 | |a Costa, S.C. | |
| 700 | 1 | |a Piagentini, A.M. | |
| 700 | 1 | |a Buera, M.P. | |
| 773 | 0 | |d 2007 |g v. 17 |h pp. 907-915 |k n. 8 |p Int. Dairy J. |x 09586946 |w (AR-BaUEN)CENRE-5200 |t International Dairy Journal | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.idairyj.2006.12.006 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09586946_v17_n8_p907_Rozycki |y Handle |
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