Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning
作者： CLAUDIO PETRIELLA , SILVIA L. RESNIK , ROBERTO D. LOZANO , JORGE CHIRIFE
DOI: 10.1111/J.1365-2621.1985.TB13759.X
关键词: Kinetics 、 Water activity 、 Color changes 、 Browning 、 Brown color 、 Food systems 、 Preservation methods 、 Food science 、 Flavor 、 Chemistry
摘要: … It can be seen that the “mixed order” kinetic model fits well the data in the region of most … brown color formation in liquid model system of a, solute-adjusted to the range 0.90 - 0.95. Color …
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