Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging-Reference-Cited by-同舟云学术

Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging

Published:2007-05 Issue:1 Volume:80 Page:370-373
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Raisi Ahmadreza,Aroujalian Abdolreza

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Kinetics of non-enzymatic color development in glucose syrups during storage;Bostan;Food Chemistry,1997

2. The effect of high hydrostatic pressure on the volatile products in a model Maillard reaction;Bristow;Journal of Chemical Society, Perkin Transactions 2,1999

3. E48 PH measurement method;CRA,1985

4. Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids;Frank;International Congress Series,2000

5. The influence of packaging on product quality;Harte,1987

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