Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato

Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70 °C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved 1H NMR, thermal transitions and water sorption isotherms were evaluated....

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Detalles Bibliográficos
Autores principales:	Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2008
Materias:	Glass transition Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v108_n3_p900_Acevedo http://hdl.handle.net/20.500.12110/paper_03088146_v108_n3_p900_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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