The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
The modification of Maillard reaction kinetics induced by MgCl2 was evaluated in both liquid and dehydrated model systems with special emphasis on the interactions of the salt with water and/or the sugars. In liquid trehalose systems, browning is accelerated by the presence of MgCl2 due to the incre...
Guardado en:
| Autores principales: | Matiacevich, S.B., Santagapita, P.R., Buera, M.d.P. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p103_Matiacevich |
| Aporte de: |
Ejemplares similares
-
The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems
por: Matiacevich, Silvia Beatriz, et al.
Publicado: (2010) -
Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2
por: Santagapita, P.R., et al. -
Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2
Publicado: (2018) -
Fluorescence from the maillard reaction and its potential applications in food science
por: Matiacevich, S.B., et al. -
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
por: Matiacevich, S.B., et al.