Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889222 | Innovative Food Science & Emerging Technologies | 2005 | 5 Pages |
Abstract
Interestingly the authors show that the concept of glass transition cannot be applied to the non-enzymatic browning reactions in freeze-dried materials. They suggest that a matrix preventing non-enzymatic browning has to consist of a material exhibiting a high Tg and superior hydrogen bond forming ability (e.g. disaccharides).
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Authors
Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, Toru Suzuki,