CINÉTICA DE PARDEAMIENTO EN SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISIS COMPARATIVO DE MODELOS BROWNING KINETICS IN CONCENTRATED DAIRY SYSTEMS: COMPARATIVE ANALYSIS OF MODELS CINÉTICA DE PARDEAMENTO NOS SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISE COMPARATIVO DE MODELOS-Reference-Cited by-同舟云学术

CINÉTICA DE PARDEAMIENTO EN SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISIS COMPARATIVO DE MODELOS BROWNING KINETICS IN CONCENTRATED DAIRY SYSTEMS: COMPARATIVE ANALYSIS OF MODELS CINÉTICA DE PARDEAMENTO NOS SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISE COMPARATIVO DE MODELOS

Published:2003-12 Issue:2 Volume:4 Page:95-102
ISSN:1135-8122
Container-title:Ciencia y Tecnologia Alimentaria
language:en
Short-container-title:Ciencia y Tecnologia Alimentaria

Author:

Rozycki S. D.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/11358120309487749

Reference20 articles.

1. Borch, J. 1975.Optical and Appareance Properties. Handbook of Physical and Mechanical Testing of Paper and PaperboardEdited by: Mark, Richard E. Vol. 2, 39–41. Chapter 16

2. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars

3. Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides

4. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning

5. Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey

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