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Effects of drying processing on the Maillard reaction in pasta

✍ Scribed by Monica Anese; M.Cristina Nicoli; Roberto Massini; Carlo R. Lerici

Book ID
117672751
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
168 KB
Volume
32
Category
Article
ISSN
0963-9969

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πŸ“œ SIMILAR VOLUMES

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The Maillard reaction between tryptophan and glucose or xylose was studied as a function of pressure. Using model reactions, volumes of activation for the formation of the intermediate imine and the Amadori rearrangement and for the decomposition of the aminoketose were measured as -14, 8 and 17 cm'

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Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg-1 glucose, 10 g kg-1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The