Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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2010
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| LEADER | 11213caa a22010457a 4500 | ||
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| 001 | PAPER-7527 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203716.0 | ||
| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-77955512673 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Rozycki, S.D. | |
| 245 | 1 | 0 | |a Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems |
| 260 | |c 2010 | ||
| 270 | 1 | 0 | |m Rozycki, S. D.; Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química (U.N.L.), Calle: 1ero de mayo 3250, S3000AOM, Santa Fe, Argentina; email: srozycki@fiq.unl.edu.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Rozycki, S.D., (1999), M.S. Thesis Food Technology, Facultad de Ingeniería Química, Universidad Nacional del Litoral. Santa Fe, Argentina; 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 (1993) Introduction to Food Engineering, , R. Singh, D. Heldman, second ed. Academic Press San Diego, USA | ||
| 504 | |a Song, D.U., Jung, Y.D., Chay, D.O., Lee, K.H., Yang, S.Y., Shin, B.A., Ahn, B.W., 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 (2), pp. 424-429 | ||
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| 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 color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively. © 2010 Elsevier Ltd. All rights reserved. |l eng | |
| 593 | |a Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, Argentina | ||
| 593 | |a CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina | ||
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 690 | 1 | 0 | |a CONCENTRATED MILK |
| 690 | 1 | 0 | |a FLUORESCENCE |
| 690 | 1 | 0 | |a KINETICS |
| 690 | 1 | 0 | |a COLOR PARAMETER |
| 690 | 1 | 0 | |a CONCENTRATED MILK |
| 690 | 1 | 0 | |a DESIGN VARIABLES |
| 690 | 1 | 0 | |a EXTREME VALUE |
| 690 | 1 | 0 | |a FLUORESCENCE KINETICS |
| 690 | 1 | 0 | |a KUBELKA-MUNK |
| 690 | 1 | 0 | |a MACROSCOPIC APPEARANCE |
| 690 | 1 | 0 | |a MOLECULAR ASPECTS |
| 690 | 1 | 0 | |a OPTICAL DENSITIES |
| 690 | 1 | 0 | |a PH VALUE |
| 690 | 1 | 0 | |a PROTEIN CONCENTRATIONS |
| 690 | 1 | 0 | |a REACTION TIME |
| 690 | 1 | 0 | |a TEMPERATURE DEPENDENCE |
| 690 | 1 | 0 | |a WHOLE MILK POWDER |
| 690 | 1 | 0 | |a ACTIVATION ENERGY |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a SUGAR (SUCROSE) |
| 690 | 1 | 0 | |a FLUORESCENCE |
| 700 | 1 | |a Buera, M.P. | |
| 700 | 1 | |a Piagentini, A.M. | |
| 700 | 1 | |a Costa, S.C. | |
| 700 | 1 | |a Pauletti, M.S. | |
| 773 | 0 | |d 2010 |g v. 101 |h pp. 59-66 |k n. 1 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2010.06.009 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v101_n1_p59_Rozycki |y Handle |
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