Chemical compositions and non-enzymatic browning compounds of thai honey: A kinetic study

Journal of Food Process Engineering

Volumn 34, Issue 5, 2011, Pages 1584-1596

  Boonchiangma, Suthasinee ^a   Chanthai, Saksit ^a   Srijarenai, Somkiat ^a   Srijaranai, Supalax ^a  

^a Khon Kaen University   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

ACID CONTENT; ACID DEGRADATION; CHEMICAL COMPOSITIONS; FIRST ORDER REACTIONS; FIRST-ORDER RATE CONSTANTS; FREQUENCY FACTORS; HIGH TEMPERATURE; HYDROXYMETHYLFURFURAL; KINETIC STUDY; LIGHT CONDITIONS; MAILLARD REACTION; NON-ENZYMATIC BROWNING; PHYSICOCHEMICAL PROPERTY; REDUCING SUGARS; STORAGE CONDITION; STORAGE TIME; TIME-PERIODS; ZERO ORDER KINETICS;

AMINO ACIDS; CHEMICAL COMPOUNDS; FOOD PRODUCTS; GLYCOSYLATION; KINETICS; RATE CONSTANTS; REACTION KINETICS; SUGARS;

ACTIVATION ENERGY;

DIMOCARPUS LONGAN;

EID: 80053539094     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00539.x     Document Type: Article

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