NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY - KINETICS OF COLOR CHANGES DUE TO CARAMELIZATION OF VARIOUS SINGLE SUGARS

被引：84

作者：

BUERA, MD ^{[1
]}

CHIRIFE, J ^{[1
]}

RESNIK, SL ^{[1
]}

LOZANO, RD ^{[1
]}

机构：

[1] INST NACL TECNOL IND,DIV OPT,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1059 / &

共 21 条

[1]

BROBST KM, 1966, CEREAL CHEM, V43, P35

[2] The reduction of aldoses at the dropping mercury cathode: Estimation of the aldehydo structure in aqueous solutions [J].

Cantor, SM ;

Peniston, QP .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1940, 62 :2113-2121

[3] KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - GLUCOSE LOSS, 5-HYDROXYMETHYLFURFURAL ACCUMULATION AND FLUORESCENCE DEVELOPMENT DUE TO NONENZYMATIC BROWNING [J].

CERRUTTI, P ;

RESNIK, SL ;

SELDES, A ;

FONTAN, CF .

JOURNAL OF FOOD SCIENCE, 1985, 50 (03) :627-&

[4] UNSATURATED SOLUTIONS OF SODIUM-CHLORIDE AS REFERENCE SOURCES OF WATER ACTIVITY AT VARIOUS TEMPERATURES [J].

CHIRIFE, J ;

RESNIK, SL .

JOURNAL OF FOOD SCIENCE, 1984, 49 (06) :1486-1488

[5] A POLAROGRAPHIC STUDY OF THE KINETICS OF THE RING -] ALDEHYDO TRANSFORMATION FOR VARIOUS ALDOSES [J].

DELAHAY, P ;

STRASSNER, JE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (04) :893-897

[6]

ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[7]

FOX M, 1982, LEBENSM WISS TECHNOL, V15, P321

[8]

HODGE JE, 1976, PRINCIPLES FOOD SC 1, pCH3

[9] TRANSFORMATIONS OF SUGARS IN ALKALINE SOLUTIONS [J].

ISBELL, HS ;

FRUSH, HL ;

WADE, CWR ;

HUNTER, CE .

CARBOHYDRATE RESEARCH, 1969, 9 (02) :163-&

[10]

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

← 1 2 3 →