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Documento: Artículo
Título:Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine
Autor:PETRIELLA, C.; CHIRIFE, J.; RESNIK, S.L.; LOZANO, R.D.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
Palabras clave:Induction time; non‐enzymic browning; water activity
Año:1988
Volumen:23
Número:4
Página de inicio:415
Página de fin:418
DOI: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v23_n4_p415_PETRIELLA

Referencias:

  • Alzamora, S.M., Chirife, J., The water activity of 1,3‐ and 2,3‐butylene glycol solutions (1984) Lebensmittel-Wissenschaft Technolgie, 17, pp. 268-270
  • Benmergui, E.A., Ferro Fontán, C., Chirife, J., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. I. aw prediction in single aqueous electrolyte solutions (1979) Journal of Food Technology, 14, pp. 625-637
  • Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non‐electrolyte solutions (1980) Journal of Food Technology, 15, pp. 59-70
  • Leistner, L., Rodel, W., Krispien, K., Microbiology of meat products in high and intermediate moisture ranges (1981) Water Activity: Influences on Food Quality, pp. 855-916. , edited by, L.B. Rockland, G.F. Stewart,. London, New York, San Francisco, Academic Press
  • Petriella, C., Resnik, S.L., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to non‐enzymatic browning (1985) Journal of Food Science, 50, pp. 622-626
  • Saguy, I., Kopelman, I.J., Mizrahi, S., Extent of nonenzymatic browning in grapefruit juice during thermal and concentration processes: kinetics and prediction (1978) Journal of Food Processing and Preservation, 2, pp. 175-184
  • Singh, R.K., Lund, D.B., Buelow, F.H., Storage stability of intermediate moisture apples: kinetics of quality change (1983) Journal of Food Science, 48, pp. 939-944
  • Song, P.S., Chichester, C.O., Stadtman, F.H., Kinetic behavior and mechanism of inhibition in the Maillard reaction. I. Kinetic behavior of the reaction, between D‐glucose and glycine (1966) Journal of Food Science, 31, pp. 906-913
  • Toribio, J.L., Lozano, J.E., Heat induced browning of clarified apple juice at high temperatures (1986) Journal of Food Science, 51, pp. 172-174

Citas:

---------- APA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L. & LOZANO, R.D. (1988) . Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine. International Journal of Food Science & Technology, 23(4), 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x
---------- CHICAGO ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. "Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine" . International Journal of Food Science & Technology 23, no. 4 (1988) : 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x
---------- MLA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. "Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine" . International Journal of Food Science & Technology, vol. 23, no. 4, 1988, pp. 415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x
---------- VANCOUVER ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine. Int. J. Food Sci. Technol. 1988;23(4):415-418.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00597.x