Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce

Food Science and Technology Research

Volumn 7, Issue 4, 2001, Pages 285-289

  Okazaki, Takashi ^a   Yamauchi, Shinya ^a   Yoneda, Tatsuo ^a   Suzuki, Kanichi ^b  

^a Hiroshima Prefectural Food Technological Research Center   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Browning; High hydrostatic pressure; Maillard reaction; Pressure; White sauce

Indexed keywords

EID: 0346348191     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.285     Document Type: Article

References (7)

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3. Okazaki, T., Yoneda, T. and Suzuki, K. (2000). Inactivation behavior of Bacillus subtilis spores by thermal treatments combined with high hydrostatic HHP. Food Sci. Technol Res., 6, 204-207.
4. Okazaki T., Yoneda, T. and Suzuki, K. (1998). Effects of high pressure on softening of Japanese radish and decomposition of pectin during thermal process, Food Sci. Technol. Int. Tokyo, 4, 254-257.
5. Shimada, A., Kasai, M., Yamamoto, A. and Hatae, K. (1990). Changes in the palatability of foods by hydrostatic pressurizing. Nippon Shokuhin Kogyo Gakkaishi, 37, 511-519 (in Japanese).
6. Tamaoka, T., Itoh, N. and Hayashi, R. (1991). High HHP effect on Maillard reaction. Agric. Biol Chem., 55, 2071-2074.
7. Thijssen, H.A.C. and Kerkhof, P.J.A.M. (1977). In "Physical, Chemical and Biological Changes in Food Caused by Thermal Processing." ed. by T. H Øyen and O. Kvåle. Applied Science Publishers, Limited, London, pp. 15-16.