Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning

Journal of Food Science

Volumn 52, Issue 4, 1987, Pages 1063-1067

  BUERA, M Del PILAR ^a,b   CHIRIFE, JORGE ^a,b   RESNIK, SILVIA L ^a,b   WETZLER, GRACIELA ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b lnstituto National de Tecnologia Industrial ^*  (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000941130     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb14276.x     Document Type: Article

References (11)

1. Estudos sobre a rea‐cao de Maillard. I. Efeitos do temperatura e do pH. An. Acad.
2. Non‐enzymatic browning in liquid model systems of high water activity. Kinetics of color changes due to caramelization of various single sugars
3. Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures.
4. Investigations into the influence of water activity, pH and heat treatment on the velocity of the Maillard reaction in foods.
5. Transformatrons of sugars in alkaline solutions.
6. Mechanisms of browning degradation of d‐fructose in special comparison with d‐glucose‐glycine reaction.
7. Oligosaccharides
8. Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to non‐enzymatic browning.
9. Kinetic aspects of sucrose hydrolysis
10. Factors affecting the Maillard browning reaction between sugars and amino acids. Studies on the non‐enzymatic browning of dehydrated orange juice.