ShareNonenzymatic browning behaviour, as related to glass transition, of a food model at chilling temperatures.
Author(s) : ROOS Y. H., HIMBERG M. J.
Type of article: Article
Summary
A food model (maltodextrin, lysin, and xylosis) is used to study the Maillard reaction at low temperature (5-20 deg C), neighbouring the matrix glass transition temperatures. Browning behaviour is dependent on the temperature and water content of the system. By using a good matrix, the browning reaction can be used to indicate the time-temperature profile of the refrigerated food products.
Details
- Original title: Nonenzymatic browning behaviour, as related to glass transition, of a food model at chilling temperatures.
- Record ID : 1995-0929
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 4
- Publication date: 1994
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Vitrification; Glass transition; Food; Browning; Chilling; Simulation
-
Measuring and interpreting the glass transition...
- Author(s) : GOFF H. D.
- Date : 1994
- Languages : English
- Source: Food Res. int. - vol. 27 - n. 2
View record
-
Analyse du rôle de la transition vitreuse dans ...
- Author(s) : GENIN N., RENE F.
- Date : 1995
- Languages : French
- Source: J. Food Eng. - vol. 26 - n. 4
View record
-
Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
View record
-
Brunissement non enzymatique dans un aliment co...
- Author(s) : CLOTET R., ERRUZ E., VALERO J.
- Date : 1994/10
- Languages : French
- Source: Ind. aliment. agric. - vol. 111 - n. 10
View record
-
Glass transition-related physicochemical change...
- Author(s) : ROOS Y. H.
- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
View record