A critical evaluation of fluorescence as a potential marker for the Maillard reaction
During storage of foods and biological systems, fluorescent products are developed through the Maillard reaction, along with the brown pigments. Fluorescent products have been proposed as early indicators of this reaction. The aim of present work was to compare the kinetics of fluorescence and pigme...
| Autores principales: | Matiacevich, S.B., Pilar Buera, M. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v95_n3_p423_Matiacevich |
| Aporte de: |
Ejemplares similares
-
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
por: Matiacevich, Silvia Beatriz, et al.
Publicado: (2006) -
Fluorescence from the maillard reaction and its potential applications in food science
por: Matiacevich, S.B., et al. -
Fluorescence from the maillard reaction and its potential applications in food science
por: Matiacevich, Silvia Beatriz, et al.
Publicado: (2005) -
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
por: Farroni, A., et al. -
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
por: Farroni, Abel Eduardo, et al.
Publicado: (2012)