Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems

Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to 'zero' % moisture, and heated for 48h at 90°C....

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Detalles Bibliográficos
Autores principales:	Schebor, C., Buera, M.D.P., Karel, M., Chirife, J.
Formato:	JOUR
Materias:	maltodextrin povidone starch article drug mixture drug stability food quality freeze drying glycation in vitro study milk model moisture phase transition temperature
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v65_n4_p427_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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