Nonenzymatic Browning in Liquid Model 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
Sugar‐ (fructose, xylose, glucose, lactose, maltose, sucrose) glycine solutions of water activity adjusted to 0.90 (by adding NaCI) were heated at 45–65°C. The behavior of fructose‐glycine solutions was well described by a zero‐order reaction model, but for the other sugars a fractional‐order (∼ 0.5...
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| Autores principales: | Buera, María del Pilar, Resnik, Silvia Liliana |
|---|---|
| Publicado: |
1987
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p1063_BUERA http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p1063_BUERA |
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