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Listar por palabra clave "Maillard reaction"

Mostrando ítems 1-5 de 5

Effect of storage conditions on furosine formation in milk-cereal based baby foods

Bosch, Lourdes; Alegría, Amparo; Farre, Rosaura; Clemente Marín, Gonzalo (Elsevier, 2008-04-15)

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by ...
Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage

Bosch, Lourdes; Alegría, Amparo; Farre, Rosaura; Clemente Marín, Gonzalo (Elsevier, 2007)

[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the ...
Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

Gamboa-Santos, Juliana; Montilla, Antonia; Cortijo Soria, Ana; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Villamiel, Mar (Elsevier, 2014-10-15)

[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated ...
La problemática de la acrilamida ante tratamientos térmicos y su posterior digestión gástrica

Ferrer Pérez, Andrea (Universitat Politècnica de València, 2022-09-26)

[ES] La acrilamida es un compuesto potencialmente carcinógeno y puede causar daños al sistema nervioso en humanos, por lo cual fue añadida a la lista de sustancias tóxicas alimentarios por la Autoridad Europea de Seguridad ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...