Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning

The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R....

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Detalles Bibliográficos
Autores principales: Acevedo, N., Schebor, C., Buera, M.P.
Formato: JOUR
Materias:
Glass transition
Kinetics
Non-enzymatic browning
Relative humidity
Atmospheric humidity
Biopolymers
Food products
Freezing
Water
Lactose
Thermal transitions
Enzyme kinetics
Brassica oleracea var. capitata
Malus x domestica
Solanum tuberosum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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