Color formation in dehydrated modified whey powder systems as affected by compression and T(g)

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Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the ma...

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Autor principal: Burin, L.
Otros Autores: Jouppila, K., Roos, Y., Kansikas, J., Del Pilar Buera, M.
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: 2000
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COLOR
Acceso en línea:Registro en Scopus
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Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
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024 7 |2 scopus  |a 2-s2.0-0033661997 
024 7 |2 cas  |a Milk Proteins; whey protein 
040 |a Scopus  |b spa  |c AR-BaUEN  |d AR-BaUEN 
030 |a JAFCA 
100 1 |a Burin, L. 
245 1 0 |a Color formation in dehydrated modified whey powder systems as affected by compression and T(g) 
260 |c 2000 
270 1 0 |m Burin, L.; Departamento de Industrias, Facul. Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina; email: leis@di.fcen.uba.ar 
506 |2 openaire  |e Política editorial 
504 |a Andronis, V., Zografi, G., Molecular mobility of supercooled amorphous indomethacin, determinated by dynamic mechanical analysis (1997) Pharm. Res., 14 (4), pp. 410-414 
504 |a Andronis, V., Zografi, G., The molecular mobility of supercooled amorphous indomethacin as a function of temperature and relative humidity (1998) Pharm. Res., 15, pp. 835-842 
504 |a Bell, L.N., Maillard reaction as influenced by buffer type and concentration (1997) Food Chem., 59 (1), pp. 143-147 
504 |a Bonelli, P., Schebor, C., Cukierman, A.L., Buera, M.P., Chirife, J., Residual moisture content as related to collapse of freeze-dried sugar matrices (1997) J. Food Sci., 4, pp. 693-695 
504 |a Buera, M.P., Karel, M., Effect of physical changes on the rates of nonenzymic browning and related reactions (1995) Food Chem., 52, pp. 167-173 
520 3 |a Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM > WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased.  |l eng 
593 |a Department of Food Technology, University of Helsinki, Latokartanonkaari 7, FIN-00014 Helsinki, Finland 
593 |a Dept. of Food Science and Technology, University College, Cork, Ireland 
593 |a Department of Chemistry, University of Helsinki, P.O. Box 55, FIN-00014 Helsinki, Finland 
593 |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina 
593 |a Universidad de Buenos Aires, Argentina 
690 1 0 |a BROWNING 
690 1 0 |a COMPRESSION 
690 1 0 |a GLASS TRANSITION 
690 1 0 |a WHEY POWDER 
690 1 0 |a MILK PROTEIN 
690 1 0 |a WHEY PROTEIN 
690 1 0 |a ARTICLE 
690 1 0 |a COLORIMETRY 
690 1 0 |a COMPRESSION 
690 1 0 |a DAIRY PRODUCT 
690 1 0 |a DESICCATION 
690 1 0 |a DRY POWDER 
690 1 0 |a FOOD PRESERVATION 
690 1 0 |a FOOD STORAGE 
690 1 0 |a GLYCATION 
690 1 0 |a HEAT 
690 1 0 |a PROTEIN ISOLATION 
690 1 0 |a REACTION ANALYSIS 
690 1 0 |a SPECTROMETRY 
690 1 0 |a TEMPERATURE 
690 1 0 |a THERMODYNAMICS 
690 1 0 |a WHEY 
690 1 0 |a COLORIMETRY 
690 1 0 |a DAIRY PRODUCTS 
690 1 0 |a FOOD PRESERVATION 
690 1 0 |a HEAT 
690 1 0 |a MAILLARD REACTION 
690 1 0 |a MILK PROTEINS 
690 1 0 |a THERMODYNAMICS 
650 1 7 |2 spines  |a COLOR 
650 1 7 |2 spines  |a COLOR 
700 1 |a Jouppila, K. 
700 1 |a Roos, Y. 
700 1 |a Kansikas, J. 
700 1 |a Del Pilar Buera, M. 
773 0 |d 2000  |g v. 48  |h pp. 5263-5268  |k n. 11  |p J. Agric. Food Chem.  |x 00218561  |w (AR-BaUEN)CENRE-101  |t Journal of Agricultural and Food Chemistry 
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856 4 0 |u https://doi.org/10.1021/jf000240y  |y DOI 
856 4 0 |u https://hdl.handle.net/20.500.12110/paper_00218561_v48_n11_p5263_Burin  |y Handle 
856 4 0 |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v48_n11_p5263_Burin  |y Registro en la Biblioteca Digital 
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962 |a info:eu-repo/semantics/article  |a info:ar-repo/semantics/artículo  |b info:eu-repo/semantics/publishedVersion 
963 |a VARI 
999 |c 63087 

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