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

Food Chemistry

Volumn 65, Issue 4, 1999, Pages 427-432

  Schebor, Carolina ^a   Buera, María Del Pilar ^a   Karel, Marcus ^b   Chirife, Jorge ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MALTODEXTRIN; POVIDONE; STARCH;

ARTICLE; DRUG MIXTURE; DRUG STABILITY; FOOD QUALITY; FREEZE DRYING; GLYCATION; IN VITRO STUDY; MILK; MODEL; MOISTURE; PHASE TRANSITION; TEMPERATURE;

EID: 0033008746     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00041-7     Document Type: Article

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