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Abstract:

The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (a w) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics. Both reactions were found to be related not only to temperature and pH but also to the humectants (NaCl, glycerol) used to depress a w. A higher preservative retention and a smaller amount of browning was produced by the use of a mixture of 35.0 g/kg of NaCl and 220.0 g/kg of glycerol as a humectant instead of one of them alone, citric acid instead of phosphoric acid as the acidifying agent, and glass flasks instead of polyethylene containers. The non-enzymatic browning reactions were greatly influenced by sorbic acid destruction. The inclusion of glycine was responsible for the enhanced sorbate destruc tion and browning development. © 1997, Sage Publications. All rights reserved.

Registro:

Documento: Artículo
Título:Sorbate destruction and non-enzymatic browning in model aqueous systems
Autor:Campos, C.A.; Alzamora, S.M.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina
Palabras clave:browning; sorbates; stability
Año:1997
Volumen:3
Número:6
Página de inicio:405
Página de fin:411
DOI: http://dx.doi.org/10.1177/108201329700300602
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n6_p405_Campos

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Citas:

---------- APA ----------
Campos, C.A., Alzamora, S.M. & Gerschenson, L.N. (1997) . Sorbate destruction and non-enzymatic browning in model aqueous systems . Food Science and Technology International, 3(6), 405-411.
http://dx.doi.org/10.1177/108201329700300602
---------- CHICAGO ----------
Campos, C.A., Alzamora, S.M., Gerschenson, L.N. "Sorbate destruction and non-enzymatic browning in model aqueous systems " . Food Science and Technology International 3, no. 6 (1997) : 405-411.
http://dx.doi.org/10.1177/108201329700300602
---------- MLA ----------
Campos, C.A., Alzamora, S.M., Gerschenson, L.N. "Sorbate destruction and non-enzymatic browning in model aqueous systems " . Food Science and Technology International, vol. 3, no. 6, 1997, pp. 405-411.
http://dx.doi.org/10.1177/108201329700300602
---------- VANCOUVER ----------
Campos, C.A., Alzamora, S.M., Gerschenson, L.N. Sorbate destruction and non-enzymatic browning in model aqueous systems . Food Sci. Technol. Int. 1997;3(6):405-411.
http://dx.doi.org/10.1177/108201329700300602