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
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Vitrification; Glass transition; Food; Browning; Chilling; Simulation
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