The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose–starch solutions and food (milk, cabbage, apple, ...

Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka–Munk ...

The products resulting from the non-enzymatic browning in processed diets are known to exert negative effects on the digestive enzymes of vertebrates. In addition, browning heavy products (BHP's) are known to co-precipitate ...

The development of non-enzymatic browning in the presence of MgCl2 was evaluated in liquid and dehydrated sucrose-glycine model systems, in relation to interactions of the salt with water and/or with sucrose. In both ...

This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard ...

The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic ...

The products resulting from the non-enzymatic browning in processed diets are known to exert negative effects on the digestive enzymes of vertebrates. In addition, browning heavy products (BHP's) are known to co-precipitate ...