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

Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals - nonenzymatic browning in glassy and liquid systems

By Orlien V.   Andersen A.B.   Sinkko T.   Skibsted L.H.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 191-199

Elsevier

Access to resources Recommend Favorite

Kinetics of non-enzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition

By Bell L.N.  

Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. : 591-597

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 hydrolysed concentrated cheese whey permeate

By Myung J.J.   Bertelli L.   Torreggiani D.   Bertolo G.  

Food Chemistry, Vol. 55, Iss. 4, 1996-04 ,pp. : 353-358

Elsevier

Access to resources Recommend Favorite