Role of sorbic acid in nonenzymic browning reactions in liquid and solid model food systems-Reference-Cited by-同舟云学术

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Role of sorbic acid in nonenzymic browning reactions in liquid and solid model food systems

Published:2007-06-29 Issue:2 Volume:26 Page:157-164
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

THAKUR B. R.,ARYA S. S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01151.x/fullpdf

Reference14 articles.

1. Stability of sorbic acid in aqueous solutions;Arya;Journal of Agricultural and Food Chemistry,1980

2. Degradation products of sorbic acid in aqueous solutions;Arya;Food Chemistry,1988

3. Sorbic acid loss from high moisture prunes;Bolin;Journal of Food Science,1980

4. Stability of sorbic acid in model food systems of reduced water activity: sugar solutions;Gerschenson;Journal of Food Science,1986

5. Relation of the browning reactions to storage stability of sugar cookies;Griffith;Cereal Chemistry,1957

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate;LWT - Food Science and Technology;2008-05

2. Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates;Journal of Food Science;2006-06-30

3. Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems;Journal of Food Science;2001-04

4. Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos;Food Science and Technology International;1997-12

5. EFFECT OF pH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED TEMPERATURES;Journal of Food Quality;1997-12

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