Color changes during storage of honeys in relation to their composition and initial color - color changes due to non-enzymatic browning

By Gonzales A.P.   Burin L.   Buera M.d.P.  

Food Research International, Vol. 32, Iss. 3, 1999-04 ,pp. : 185-191

Elsevier

Access to resources Recommend Favorite

Evolution of non-enzymatic browning during storage of infant rice cereal

By Ramirez-Jimenez A.   Guerra-Hernandez E.   Garcia-Villanova B.  

Food Chemistry, Vol. 83, Iss. 2, 2003-11 ,pp. : 219-225

Elsevier

Access to resources Recommend Favorite

Non-enzymatic browning in peach puree during heating - experimental rate constants

By Garza S.   Ibarz A.   Pagan J.   Giner J.  

Food Research International, Vol. 32, Iss. 5, 1999-06 ,pp. : 335-343

Elsevier

Access to resources Recommend Favorite

Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems

By Schebor C.   Buera M.d.P.   Karel M.   Chirife J.  

Food Chemistry, Vol. 65, Iss. 4, 1999-06 ,pp. : 427-432

Elsevier

Access to resources Recommend Favorite

Studies on the occurrence of non-enzymatic browning during storage of citrus juice - the reaction of sulfite species with food components

By Roig M.G.   Bello J.F.   Rivera Z.S.   Kennedy J.F.  

Food Research International, Vol. 32, Iss. 9, 1999-11 ,pp. : 609-619

Elsevier

Access to resources Recommend Favorite