Article ID Journal Published Year Pages File Type
10889222 Innovative Food Science & Emerging Technologies 2005 5 Pages PDF
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).
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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