Nonenzymatic browning in amorphous food models: Effects of glass transition and water

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2100-2106

  Lievonen, S M ^b   Roos, Y H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Dept of Food Technology ^*  (Finland)

Author keywords

Glass transition; Kinetics; Nonenzymatic browning; pH; Water activity

Indexed keywords

ARRHENIUS;

EID: 0036692370     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09508.x     Document Type: Article

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