Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity

Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradat...

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Autores principales: Buera, P., Chirife, J., Resnik, S.L., Lozano, R.D.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v19_n6_p491_Buera2023-10-03T14:33:48Z Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity Buera, P. Chirife, J. Resnik, S.L. Lozano, R.D. Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradation products of sorbic acid actively participate in the Maillard reaction with glucose and glycine, leading lo a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited. Fil:Buera, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Addtion of potassium sorbate (0.1, 0.2 or 0.3%) enhanced the rate of brown colour development in glucose-glycine solutions of water activity 0.90 (adjusted with NaCl) heated at pH 5 and 55 °C. The increase in browning was accompanied by degradation of sorbic acid. These results suggest that degradation products of sorbic acid actively participate in the Maillard reaction with glucose and glycine, leading lo a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited.
format JOUR
author Buera, P.
Chirife, J.
Resnik, S.L.
Lozano, R.D.
spellingShingle Buera, P.
Chirife, J.
Resnik, S.L.
Lozano, R.D.
Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
author_facet Buera, P.
Chirife, J.
Resnik, S.L.
Lozano, R.D.
author_sort Buera, P.
title Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_short Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_full Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_fullStr Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_full_unstemmed Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
title_sort effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity
url http://hdl.handle.net/20.500.12110/paper_00236438_v19_n6_p491_Buera
work_keys_str_mv AT buerap effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
AT chirifej effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
AT resniksl effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
AT lozanord effectofpotassiumsorbateoncolourchangesinaglucoseglycinesystemofhighwateractivity
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