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, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2006
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:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v77_n4_p1108_Acevedo 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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