SOLUTE EFFECTS AT HIGH WATER ACTIVITY ON NONENZYMATIC BROWNING OF GLUCOSE-LYSINE SOLUTIONS

被引：9

作者：

PETRIELLA, C ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

LOZANO, RD ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09008.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：987 / 988

页数：2

共 9 条

[1]

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[2]

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[3] MICROBIAL-GROWTH AT REDUCED WATER ACTIVITIES - SOME PHYSICOCHEMICAL PROPERTIES OF COMPATIBLE SOLUTES [J].

CHIRIFE, J ;

FAVETTO, G ;

FONTAN, CF .

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[4]

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[5]

LABUZA TP, 1980, FOOD TECHNOL-CHICAGO, V34, P36

[6]

Labuza TP, 1981, WATER ACTIVITY INFLU, P605, DOI 10.1016/B978-0-12-591350-8.50029-2

[7] KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - COLOR CHANGES DUE TO NONENZYMATIC BROWNING [J].

PETRIELLA, C ;

RESNIK, SL ;

LOZANO, RD ;

CHIRIFE, J .

JOURNAL OF FOOD SCIENCE, 1985, 50 (03) :622-626

[8] EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM [J].

WARMBIER, HC ;

SCHNICKELS, RA ;

LABUZA, TP .

JOURNAL OF FOOD SCIENCE, 1976, 41 (03) :528-531

[9]

WILLIAMS JC, 1976, INTERMEDIATE MOISTUR, P180

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