Kinetics of colour development in aqueou
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Mercè Carabasa-Giribet; Albert Ibarz-Ribas
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Article
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2000
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John Wiley and Sons
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English
β 121 KB
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Non-enzymatic browning was studied in aqueous model systems containing fructose and aspartic acid, glutamic acid or asparagine at three different soluble solid concentrations (150, 300 and 450 g kg Γ1 ), which were heat treated for different times at four temperatures (85, 90, 95 and 100 Β°C). Variou