Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 900-906

  Acevedo, Nuria C ^a   Schebor, Carolina ^a   Buera, Pilar ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Glass transition; Molecular mobility; Non enzymatic browning; Water sorption properties

Indexed keywords

GLASS; WATER;

ARTICLE; CHEMICAL REACTION KINETICS; COLOR; COOLING; DEHYDRATION; GLYCATION; ISOTHERM; MOLECULAR INTERACTION; PHYSICAL PHASE; POTATO; PREDICTION; PROTON NUCLEAR MAGNETIC RESONANCE; PROTON TRANSPORT; REACTION ANALYSIS; SOLID; TIME; WATER CONTENT; WATER TRANSPORT;

SOLANUM TUBEROSUM;

EID: 39049103244     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.057     Document Type: Article

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