Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note

The effect of different polyols (glycerol, propylene glycol, sorbitol, 1,3‐butylene glycol, polyethylene glycol200, and polyethylene glycol 400) and various alkali metal chlorides (KCl, NaCl, LiCl, and CsCl) on the kinetics of nonenzymatic browning in glucose‐lysine solutions, of high water activity...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v53_n3_p987_PETRIELLA
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note
por: Petriella, Claudio, et al.
Publicado: (1988)

Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine
por: PETRIELLA, C., et al.

Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine
por: Petriella, Claudio, et al.
Publicado: (1988)

Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
por: Buera, M.d.P., et al.

Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
por: BUERA, M.D.P., et al.

Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
por: Buera, P., et al.

Solution Thermodynamics of Lysine Clonixinate in Some Ethanol + Water Mixtures
por: Delgado, Daniel R., et al.
Publicado: (2012)

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: RESNIK, S., et al.

Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
por: del PILAR BUERA, M., et al.

Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
por: CHIRIFE, J., et al.

Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration
por: Buera, María del Pilar, et al.
Publicado: (1992)

Technical note: Criticisms of a method for predicting the water activity of simple and multicomponent mixtures of solutes and non‐solutes
por: KITIC, D., et al.

On the Water Activity of Lactose Solutions
por: MIRACCO, J.L., et al.

Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
por: Buera, María del Pilar, et al.
Publicado: (1987)

Water activity in multicomponent non‐electrolyte solutions
por: FONTÁN, C.F., et al.

On the Water Activity of Lactose Solutions
por: Alzamora, Stella Maris
Publicado: (1981)

Determination and Correlation of the Water Activity of Cheese Whey Solutions
por: Kanterewicz, R.J., et al.

EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
por: Resnik, Silvia Liliana
Publicado: (1979)

A Study of Water Activity Prediction for Molasses Solutions
por: Chirife, J., et al.

Microbial growth at reduced water activities: studies of aw prediction in solutions of compatible solutes
por: Chirife, J., et al.

Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey
por: Buera, María del Pilar, et al.
Publicado: (1990)

Determination and correlation of the water activity of propylene glycol solutions
por: Alzamora, S.M., et al.

Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
por: MAURI, L.M., et al.

Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures
por: Kitic, D., et al.

Technical note: Criticisms of a method for predicting the water activity of simple and multicomponent mixtures of solutes and non‐solutes
por: Kitic, Dora
Publicado: (1988)

Effect of Surface Active Agents on Water Activity of IM Food Solutions
por: ALZAMORA, S.M., et al.

Role of co-solute in biomolecular stability: glucose, urea and the water structure
por: Xammar Oro, Juan R. de
Publicado: (2001)

Solutions of lithium chloride as reference sources of water activity above 0.6 and between 5°C and 45°C
por: Kitic, D., et al.

A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C
por: RESNIK, S.L., et al.

Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
por: CHIRIFE, J., et al.

The evaluation of water activity in aqueous solutions from freezing point depression
por: FONTAN, C.F., et al.

Water activity in multicomponent non‐electrolyte solutions
Publicado: (1981)

Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures
por: Resnik, Silvia Liliana
Publicado: (1984)

Evaluation of Norrish's equation for correlating the water activity of highly concentrated solutions of sugars, polyols and polyethylene glycols
por: Baeza, Rosa, et al.
Publicado: (2019)

Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
por: Buera, María del Pilar, et al.
Publicado: (1986)

Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
por: Mauri, Liliana Mabel, et al.
Publicado: (1989)

Microbial growth at reduced water activities: studies of aw prediction in solutions of compatible solutes
por: Alzamora, Stella Maris
Publicado: (1983)

On water dynamics and germination time of mold spores in concentrated sugar and polyol solutions
por: Chirife, J., et al.

Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
por: Galmarini, Mara Virginia, et al.
Publicado: (2022)

Water and solute water Interactions /
por: Kavanav, J. Lee
Publicado: (1964)