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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Detalles Bibliográficos
Autores principales: BUERA, M.D.P., CHIRIFE, J., RESNIK, S.L., WETZLER, G.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p1063_BUERA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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