Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14275.x/fullpdf
Reference19 articles.
1. The Reduction of Aldoses at the Dropping Mercury Cathode: Estimation of the aldehydo Structure in Aqueous Solutions1
2. Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Glucose Loss, 5-Hydroxymethylfurfural Accumulation and Fluorescence Development Due to Nonenzymatic Browning
3. Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
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