A COMPARISON OF THE EFFECT OF OIL VERSUS PLASTICIZED VEGETABLE SHORTENING ON RATES OF GLUCOSE UTILIZATION IN NONENZYMATIC BROWNING

Author:

KAMMAN J. F.,LABUZA T. P.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Cited by 10 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. Maillard Reaction in Limited Moisture and Low Water Activity Environment;Food Engineering Series;2015

2. Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices;Journal of Agricultural and Food Chemistry;2013-08-28

3. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System;Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10;2010-05-14

4. A RESEARCH NOTE: SENSORY QUALITY CHANGES OF HIGH MOISTURE PINEAPPLE BITS DURING STORAGE;Journal of Food Quality;2000-12

5. Chemistry of Food Colour;Food Colour and Appearance;1999

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