Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties-Reference-Cited by-同舟云学术

Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties

Published:2003-03 Issue:2 Volume:68 Page:588-593
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Sherwin C.P.,Labuza T.P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05715.x/fullpdf

Reference32 articles.

1. W Baisier, and TP. Labuza, 1992 . Kinetics of Maillard reaction in solution . Kinetics of Maillard reaction in solution, 40 : 707 -13 .

2. LN. Bell, 1992 . Investigations regarding the definition and meaning of pH in reduced -moisture model systems [DPhil dissertation ]. St Paul, Minn.: Univ. of Minnesota. 250 p.

3. Kinetics of non-enzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition

4. Differentiating between the Effects of Water Activity and Glass Transition Dependent Mobility on a Solid State Chemical Reaction: Aspartame Degradation

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