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dc.contributor.author
Acevedo, Nuria
dc.contributor.author
Schebor, Carolina Claudia
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2017-05-18T15:22:43Z
dc.date.issued
2006-12
dc.identifier.citation
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
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/16637
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Non-Enzymatic Browning
dc.subject
Physical Propertis
dc.subject
Water
dc.subject.classification
Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-05-17T17:47:11Z
dc.journal.volume
77
dc.journal.number
4
dc.journal.pagination
1108-1115
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Acevedo, Nuria. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal Of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2005.08.045
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877405006072
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