INVESTIGADORES
SCHEBOR Carolina Claudia
artículos
Título:
Prediction of the relative humidity for the maximum rate of non-enzymatic browning in food systems
Autor/es:
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Revista:
Research Advances in Food Science
Editorial:
Global Research Network
Referencias:
Año: 2004 vol. 4 p. 153 - 160
Resumen:
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The kinetics of non-enzymatic
browning was analysed in systems of different structural characteristics in a
wide range of relative humidities. In matrices with crystallisable sugars (lactose, milk) the maximum rate occurred at
relative humidities close to 30% and well above the glass transition
temperature (Tg). In highly collapsable polymeric systems the
maximum rate occurred close but below Tg, before the sample collapse. In non
crystalline systems with small degree of collapse (vegetables, meat) the
maximum rate of non-enzymatic browning occurred at relative humidities in a
range of 65-80%, well above Tg.
