Relative browning rates of fructose and glucose in high water activity systems as a function of amino compound concentration

The effect of reactant concentration on the kinetics of non-enzymatic browning was studied in aqueous model systems (water activity 0.95 and pH 6) and accelerated storage conditions at 55°C. Glucose, fructose, lysine and bovine serum albumin were used and an expression of metric saturation, suv (a b...

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Detalles Bibliográficos
Autores principales:	Buera, M.d.P., Resnik, S.L., Petriella, C.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v25_n1_p35_Buera
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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