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The effect of storage temperature on interactions between dehydrated sugars and phosphatidylcholine

✍ Scribed by Karen L. Koster; Catherine L. Sommervold; Yao Ping Lei

Publisher
Springer Netherlands
Year
1996
Tongue
English
Weight
967 KB
Volume
47
Category
Article
ISSN
0022-5215

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πŸ“œ SIMILAR VOLUMES

Deterioration of dehydrated meat during
Deterioration of dehydrated meat during storage. II.β€”Effect of pH and temperature on browning changes in dehydrated aqueous extracts
✍ J. G. Sharp πŸ“‚ Article πŸ“… 1957 πŸ› John Wiley and Sons 🌐 English βš– 362 KB

## Abstract The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7. The Q~10~ of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15Β° to 50Β° ar