Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems

The objective of the present work was to contribute to the understanding of the changes in water-distribution and water-solids interactions that take place after starch gelatinization and to elucidate their influence on the kinetics of Maillard reaction in low-moisture potato starch systems. Maillar...

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Detalles Bibliográficos
Autores principales:	Acevedo, N.C., Schebor, C., Buera, P.
Formato:	JOUR
Materias:	Gelatinization Glass transition Maillard reaction Molecular mobility Potato starch Water sorption properties Potato starches Water sorption Chemical reactions Differential scanning calorimetry Gelation Reaction rates Rhodium compounds Sorption Starch Glycosylation Solanum tuberosum
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v5_n6_p2428_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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