Artículo
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
Fecha de publicación:
12/2006
Editorial:
Elsevier
Revista:
Journal Of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose–starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11–85% of R.H. and incubated at 70 C. Thermal transitions were determined by DSC. The kinetics of NEB development was analyzed. In PVP systems the maximum rate occurred at 33% R.H., at which Tg was close to the storage temperature. Above 33% R.H. the samples presented a fluid aspect at 70 Cand the NEB rate decreased when increasing R.H. In tissues containing structuring water insoluble biopolymers and presenting an intermediate degree of collapse, the maximum rate of NEB occurred at relative humidities in a range of 50–80%, when the samples were well above Tg at the storage temperature. In the lactose systems the maximum rate occurred at R.H. close to 40%, at conditions at which lactose was highly crystalline.
Palabras clave:
Non-Enzymatic Browning
,
Physical Propertis
,
Water
Archivos asociados
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Identificadores
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Acevedo, Nuria; Schebor, Carolina Claudia; Buera, Maria del Pilar; Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning; Elsevier; Journal Of Food Engineering; 77; 4; 12-2006; 1108-1115
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