Glucose‐fructose‐glycine time–temperature integrator and its potential application in heating process control of food softness-Reference-Cited by-同舟云学术

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Glucose‐fructose‐glycine time–temperature integrator and its potential application in heating process control of food softness

Published:2019-10-25 Issue:8 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Choachamnan Jinnipar¹,Boonsupthip Waraporn¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand

Funder

Royal Golden Jubilee

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13287

Reference32 articles.

1. Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics

2. Kinetic aspects of theMaillard reaction: a critical review

3. Quality Preservation and Safety of Minimally Processed Vegetables

4. Kinetics of colour development in aqueous fructose systems at high temperatures

5. Considerations for the application of time‐temperature integrators in food distribution;Fu B.;Journal of Food Distribution Research,1992

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1. Clean Label Interventions in Active and Intelligent Food Packaging;The Age of Clean Label Foods;2022

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