Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems

Polymeric matrix model systems (gelatinized starch, maltodextrin and polyvinylpyrrolidone (PVP) MW 40 000) containing a low concentration of added Maillard's reactants (glucose and l-lysine) were freeze dried, further desiccated (P2O5) to 'zero' % moisture, and heated for 48h at 90°C....

Descripción completa

Guardado en:

Detalles Bibliográficos
Publicado:	1999
Materias:	maltodextrin povidone starch article drug mixture drug stability food quality freeze drying glycation in vitro study milk model moisture phase transition temperature
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v65_n4_p427_Schebor http://hdl.handle.net/20.500.12110/paper_03088146_v65_n4_p427_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
por: Schebor, C., et al.

Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices
Publicado: (1999)

Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices
por: Buera, M.P., et al.

Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices
por: Schebor, Carolina C., et al.
Publicado: (1997)

Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices
por: Schebor, C., et al.

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree
por: Schebor, Carolina C., et al.
Publicado: (2009)

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree
por: Galmarini, M.V., et al.

Diffusion of bound water in starchy materials: Application to drying
por: Aguerre, Roberto Jorge
Publicado: (2004)

Diffusion of bound water in starchy materials: Application to drying
por: Aguerre, R.J., et al.

Vacuum foam dried sugar-phosphate amorphous mixtures for stabilization of doxorubicin hydrochloride
por: Hajare, Ashok A., et al.
Publicado: (2010)

Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
por: Mazzobre, María Florencia, et al.
Publicado: (2011)

Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
por: Mazzobre, M.F., et al.

Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
por: Quintana, Gabriel Sebastián, et al.
Publicado: (2018)

Influence of corn drying on its quality for the wet-milling process
por: Haros, Claudia Mónica, et al.
Publicado: (2003)

Influence of corn drying on its quality for the wet-milling process
por: Haros, M., et al.

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
por: Mazzobre, María Florencia, et al.
Publicado: (2001)

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
por: Mazzobre, M.F., et al.

Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
por: Santagapita, Patricio Román
Publicado: (2017)

Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
por: Traffano-Schiffo, M.V., et al.

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
por: Schebor, Carolina C.
Publicado: (2016)

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
por: Romano, N., et al.

β-cyclodextrin modifications as related to enzyme stability in dehydrated systems: Supramolecular transitions and molecular interactions
por: Santagapita, Patricio Román, et al.
Publicado: (2011)

β-cyclodextrin modifications as related to enzyme stability in dehydrated systems: Supramolecular transitions and molecular interactions
por: Santagapita, P.R., et al.

Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media
por: Santagapita, Patricio Román, et al.
Publicado: (2008)

Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media
por: Santagapita, P.R., et al.

Combined effects of trehalose and cations on the thermal resistance of β-galactosidase in freeze-dried systems
Publicado: (1999)

Combined effects of trehalose and cations on the thermal resistance of β-galactosidase in freeze-dried systems
por: Mazzobre, M.F., et al.

Structure/function relationships of several biopolymers as related to invertase stability in dehydrated systems
por: Santagapita, Patricio Román, et al.
Publicado: (2008)

Structure/function relationships of several biopolymers as related to invertase stability in dehydrated systems
por: Santagapita, P.R., et al.

Polyethylene glycol-based low generation dendrimers functionalized with β-cyclodextrin as cryo- and dehydro-protectant of catalase formulations
por: Santagapita, Patricio Román, et al.
Publicado: (2013)

Polyethylene glycol-based low generation dendrimers functionalized with β-cyclodextrin as cryo- and dehydro-protectant of catalase formulations
por: Santagapita, P.R., et al.

Effect of galacto-oligosaccharides: maltodextrin matrices on the recovery of Lactobacillus plantarum after spray-drying
por: Sosa, Natalia, et al.
Publicado: (2016)

Bioavailability and stability of microencapsulated ferrous sulfate in fluid milk: Studies in mice
Publicado: (1996)

Bioavailability and stability of microencapsulated ferrous sulfate in fluid milk: Studies in mice
por: Boccio, J.R., et al.

Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
por: Pilosof, Ana María Renata
Publicado: (2015)

Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
por: Fioramonti, S.A., et al.

Effect of drying, initial moisture and variety in corn wet milling
Publicado: (1997)

Effect of drying, initial moisture and variety in corn wet milling
por: Haros, M., et al.

β-Carotene encapsulation in a mannitol matrix as affected by divalent cations and phosphate anion
por: Buera, María del Pilar, et al.
Publicado: (2007)

β-Carotene encapsulation in a mannitol matrix as affected by divalent cations and phosphate anion
por: Sutter, S.C., et al.