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Non enzymatic browning in a complex food according to time, water activity, pH and temperature
1994
Clotet, R. (Escola Superior de Barcelona (Espagne). Departimento d'Industries Agro Alimentaries, Bioquimica) | Erruz, E. | Valero, J.
Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to nonenzymatic browning
1985
Petriella, Claudio | Resnik, Silvia L. | Lozano, Roberto D. | Chirife, Jorge
A study evaluated the kinetics of color changes due to non-enzymatic browning of a constant (buffered) pH lysine-glucose model system during heating in a water activity range of 0.90-0.95. The results indicate that the rate of browning is dependent on temperature and pH, but not on water activity. The implications of these findings are discussed. Theoretical and mathematical treatments of the data are discussed. (wz)
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