| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187584 | Food Chemistry | 2009 | 7 Pages |
Abstract
Fructose model solutions of various concentrations were adjusted to pH 3.0, then incubated at 75, 85, and 95 °C, respectively, for studying the reaction kinetics of colour development, hydroxymethylfurfural (HMF) production, and antioxidative activities change in the caramelisation reaction. Results showed that colour development, HMF production, DPPH radical scavenging activity and ABTS·+ radical scavenging activity in the system increased linearly with a first-ordered kinetics on fructose concentration. Their values of Q10 were 1.87, 4.48, 2.06, and 2.24, and activation energies were 66, 160, 77, and 86 kJ/mol, respectively.
Related Topics
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Analytical Chemistry
Authors
Su-Lin Chen, Deng-Jye Yang, Hsin-Yi Chen, Shih-Chuan Liu,