Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions

Food Chemistry

Volumn 175, Issue , 2015, Pages 478-484

  Riquelme, N ^a   Diaz Calderon P ^b   Enrione, J ^b   Matiacevich, S ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSIDAD DE LOS ANDES   (Chile)

Author keywords

Bovine gelatin; Glassy state; Maillard reaction; Plasticizers; Salmon gelatin

Indexed keywords

CHEMICAL REACTIONS; COMPUTER VISION; FOOD STORAGE; GLUCOSE; GLYCEROL; GLYCOSYLATION; MAMMALS; OPACITY; PLASTICIZERS; REINFORCED PLASTICS; SOLVENTS;

ACCELERATED STORAGES; BOVINE GELATIN; GLASSY STATE; LOW MOLECULAR WEIGHT; MAILLARD REACTION; MOLECULAR MOBILITY; REACTIVE CHARACTERISTIC; SALMON GELATIN;

GLASS;

GLUCOSE; GLYCEROL; TREHALOSE; GELATIN; GELATIN FILM; PLASTICIZER;

ABSORPTION; ARTICLE; ATLANTIC SALMON; CATTLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE; FOOD COLOR; FOOD STORAGE; GLASS TRANSITION TEMPERATURE; GLASSY STATE; GLYCATION; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL PHENOMENA; THERMAL ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; SALMONINE;

BOVINAE;

ANIMALS; CATTLE; GELATIN; MAILLARD REACTION; PLASTICIZERS; SALMON;

EID: 84918512840     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.008     Document Type: Article

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