Nitrophenyl glucoside hydrolysis as a potential time-temperature integrator reaction

Food Chemistry

Volumn 62, Issue 1, 1998, Pages 65-68

  Adams, J B ^a   Langley, F M ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BORIC ACID; BUFFER; GLUCOSE; GLUCOSIDE;

ARTICLE; CHEMICAL REACTION KINETICS; FOOD ANALYSIS; HYDROLYSIS; PH; TEMPERATURE; TIME;

EID: 0032077186     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00143-X     Document Type: Article

References (6)

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2. Ellborg, A. and Trägårdh, Ch. (1988) Dextran as reactive tracer for thermal time distribution in continuous flow sterilisation. Proceedings of the International Symposium on Progress in Food Preservation and Processing 1, 163-170.
3. Favetto, G. J., Chiriffe, J., Scorza, O. C. and Hermida, C. A. (1989) Time-temperature integrating indicator for monitoring the cooking process of packaged meats in the temperature range of 85-100°C. U.S. Pat., 4, 834,017.
4. Hendrickx, M., Maesmans, G., de Cordt, S., Noronha, J., van Looey, A. and Tobback, P. (1995) Evaluation of the integrated time-temperature effect in thermal processing of foods. Critical Reviews in Food Science and Nutrition 35, 231-262.
5. Mulley, E. A., Stumbo, C. R. and Hunting, W. M. (1975) Thiamine: a chemical index of the sterilisation efficacy of thermal processing. Journal of Food Science 40, 993-996.
6. Silva, C. L. M., Oliveira, F. A. R., Lamb, J., Torres, A. P. and Hendrickx, M. (1994) Experimental validation of model for predicting optimal surface quality sterilisation temperatures. International Journal of Food Science and Technology 29, 227-241.