Artículo
Abstract:
The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a browning index), was obtained as a function of amino compound, sugar concentration, and heating time. Independent of the amino compound involved, for glucose systems, suv increased approximately in proportion to the square of reaction time, whereas for fructose systems time dependence was almost linear. Browning in glucose containing systems showed a stronger dependence on the amino compound concentration than fructose solutions. Fructose browned faster than glucose in low amino compound concentration systems. © 1992 Academic Press Limited.
Registro:
| Documento: | Artículo |
| Título: | Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration |
| Autor: | Buera, M.d.P.; Resnik, S.L.; Petriella, C. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
| Año: | 1992 |
| Volumen: | 25 |
| Número: | 1 |
| Página de inicio: | 35 |
| Página de fin: | 37 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera |
Citas:
---------- APA ----------
Buera, M.d.P., Resnik, S.L. & Petriella, C. (1992) . Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration. LWT - Food Science and Technology, 25(1), 35-37.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera [ ]
---------- CHICAGO ----------
Buera, M.d.P., Resnik, S.L., Petriella, C. "Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration" . LWT - Food Science and Technology 25, no. 1 (1992) : 35-37.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera [ ]
---------- MLA ----------
Buera, M.d.P., Resnik, S.L., Petriella, C. "Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration" . LWT - Food Science and Technology, vol. 25, no. 1, 1992, pp. 35-37.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera [ ]
---------- VANCOUVER ----------
Buera, M.d.P., Resnik, S.L., Petriella, C. Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration. LWT - Food Sci. Technol. 1992;25(1):35-37.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v25_n1_p35_Buera [ ]
