Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey

The rate of brown color development in hydrolyzed concentrated cheese whey (HCCW), and in model systems of related composition, was studied. Degree of lactose hydrolysis was a relevant parameter controlling rate of color changes, both in modified whey or in related model systems. Added CaCl2 had a s...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	del PILAR BUERA, M., CHIRIFE, J., RESNIK, S.L.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v55_n3_p697_delPILARBUERA
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
por: Buera, María del Pilar, et al.
Publicado: (1990)

Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
por: De Kanterewicz, R.J., et al.

Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
Publicado: (1986)

Preservation of Concentrated Cheese Whey by Combined Factors
por: KANTEREWICZ, R.J.D., et al.

Preservation of Concentrated Cheese Whey by Combined Factors
Publicado: (1985)

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: RESNIK, S., et al.

Whey cheese determination of dry matter (reference method)
Publicado: (2004)

Whey cheese determination of dry matter (reference method)
Publicado: (2004)

Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note
por: PETRIELLA, C., et al.

Whey cheese determination of fat content, gravimetric method [reference method]
Publicado: (2008)

Whey cheese determination of fat content, gravimetric method [reference method]
Publicado: (2008)

Determination and Correlation of the Water Activity of Cheese Whey Solutions
por: Kanterewicz, R.J., et al.

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
por: BUERA, M.D.P., et al.

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: Resnik, Silvia Liliana
Publicado: (1979)

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
por: Buera, María del Pilar, et al.
Publicado: (1987)

Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning
por: Acevedo, Nuria Cristina, et al.
Publicado: (2010)

Vanillin as an antimicrobial for producing shelf-stable strawberry puree
por: Cerrutti, P., et al.

Response to stress conditions of microorganisms treated with natural antimicrobials in cheese whey
por: von Staszewski, M., et al.

Fermented dairy products based on ovine cheese whey
por: Pereira, C. D., et al.
Publicado: (2015)

Determination and Correlation of the Water Activity of Cheese Whey Solutions
Publicado: (1986)

Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions
por: Santagapita, Patricio Román, et al.
Publicado: (2010)

Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note
por: Petriella, Claudio, et al.
Publicado: (1988)

Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning
por: Acevedo, N.C., et al.

Whey proteins concentrate in dairy industries
por: Pesko, Gregory, et al.
Publicado: (2007)

Sodic soil reclamation using cottage cheese [acid] whey
por: Jones, S. B.

Development of Shelf Stable Seaweed by Hurdle Processing
por: Guerrero, Sandra, et al.
Publicado: (2002)

Development of Shelf Stable Seaweed by Hurdle Processing
por: Guerrero, S.N., et al.

Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
por: Fernández, M.V., et al.

Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions
por: Santagapita, P.R., et al.

Response to stress conditions of microorganisms treated with natural antimicrobials in cheese whey
Publicado: (2011)

Cottage cheese [acid] whey effects on sodic soil aggregate stability
por: Lehrsch, G. A.

Vanillin as an antimicrobial for producing shelf-stable strawberry puree
por: Cerrutti, Patricia, et al.
Publicado: (1997)

Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
por: Buera, M.d.P., et al.

Glass transition temperature of regular and lactose hydrolyzed milk powders
por: Fernández, E., et al.

Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
por: Buera, María del Pilar, et al.
Publicado: (1992)

Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
por: Gamba, Raúl Ricardo, et al.
Publicado: (2016)

Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
Publicado: (2014)

Development of a shelf-stable banana puree by combined factors: Microbial stability
por: Guerrero, S., et al.

Toxicity of chlorine and three nonoxidizing molluscicides to the pest mussel limnoperna fortunei
Publicado: (2003)

Toxicity of chlorine and three nonoxidizing molluscicides to the pest mussel limnoperna fortunei
por: Cataldo, D., et al.