The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 103-108

  Matiacevich, Silvia B ^a   Santagapita, Patricio R ^a   Buera, María del Pilar ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Browning; Browning inhibition; Fluorescence; Maillard reaction; MgCl2; Transversal relaxation time

Indexed keywords

MAGNESIUM CHLORIDE; TREHALOSE;

ARTICLE; CHEMICAL MODIFICATION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE ANALYSIS; GLYCATION; HYDROLYSIS; PROTON NUCLEAR MAGNETIC RESONANCE; SACCHARIFICATION; WATER CONTENT;

EID: 68349095155     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.084     Document Type: Article

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