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Study of industrial boiling process on walnut colour: Experimental study under industrial conditions

โœ Scribed by B. Charrier; F. Charrier; G. Janin; D. P. Kamdem; M. Irmouli; J. Goncalez

Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
123 KB
Volume
60
Category
Article
ISSN
0018-3768

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โœ Sensidoni, Alessandro; Peressini, Donatella; Pollini, Claudio M ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 178 KB ๐Ÿ‘ 2 views

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