The rate of non-enzymatic browning reaction in model freeze-dried food system in the glassy state

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 3, 2005, Pages 346-350

  Kawai, Kiyoshi ^a   Hagiwara, Tomoaki ^a   Takai, Rikuo ^a   Suzuki, Toru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Freeze dry; Glass transition; Hydrogen bond; Molecular mobility below the Tg; Non enzymatic browning reaction

Indexed keywords

ABSORPTION; DRYING; FOOD PRESERVATION; FREEZING; GLASS TRANSITION; GLUCOSE; HYDROGEN BONDS; MALTOSE; MOLECULAR DYNAMICS; THERMAL EFFECTS;

FOOD SYSTEM; GLASSY MATRICES; LYSINE; MOLECULAR MOBILITY; NON-ENZYMATIC BROWNING REACTION (NBR); REACTANTS;

FOOD PRODUCTS;

EID: 22144450008     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.03.001     Document Type: Article

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