Reactivity of sorbic acid and glycerol in non-enzymatic browning in liquid intermediate moisture model systems-Reference-Cited by-同舟云学术

Reactivity of sorbic acid and glycerol in non-enzymatic browning in liquid intermediate moisture model systems

Published:1985-01 Issue:1 Volume:18 Page:71-80
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Seow C.C.,Cheah P.B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Stability of sorbic acid in aqueous solutions;Arya;J. Agric. Food Chem.,1980

2. Sorbic acid loss from high moisture prunes;Bolin;J. Food Sci.,1980

3. The influence of water content on non-enzymic browning reactions in dehydrated foods and model systems and the inhibition of fat oxidation by browning intermediates;Eichner,1975

4. The influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions;Eichner;J. Agric. Food Chem.,1972

5. Rates of nonenzymatic browning of white potato during dehydration;Hendel;Food Technol.,1955

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