Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity

Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradat...

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Autores principales: Buera, María del Pilar, Resnik, Silvia Liliana
Publicado: 1986
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v19_n6_p491_Buera
http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v19_n6_p491_Buera
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spelling paper:paper_00236438_v19_n6_p491_Buera2023-06-08T14:51:31Z Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity Buera, María del Pilar Resnik, Silvia Liliana Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradation products of sorbic acid actively participate in the Maillard reaction with glucose and glycine, leading lo a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited. Fil:Buera, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1986 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v19_n6_p491_Buera http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradation products of sorbic acid actively participate in the Maillard reaction with glucose and glycine, leading lo a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited.
author Buera, María del Pilar
Resnik, Silvia Liliana
spellingShingle Buera, María del Pilar
Resnik, Silvia Liliana
Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
author_facet Buera, María del Pilar
Resnik, Silvia Liliana
author_sort Buera, María del Pilar
title Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_short Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_full Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_fullStr Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_full_unstemmed Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_sort effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
publishDate 1986
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v19_n6_p491_Buera
http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
work_keys_str_mv AT bueramariadelpilar effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
AT resniksilvialiliana effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
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