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Título : | Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature | Autor : | Baeza, Rosa Chirife, Jorge Zamora, María Clara Mielnicki, Diana |
Otros colaboradores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias | Palabras clave : | TEMPERATURA; DURACION; AMBIENTE; ALMACENAMIENTO; PARDEAMIENTO NO ENZIMATICO; ALIMENTOS | Fecha de publicación : | 2007 | Cita : | Baeza, R., Mielnicki, D., Zamora, M. C. and Chirife, J. (2007), Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature [en línea]. Food Control, 18(12). doi: 10.1016/j.foodcont2006.12.001. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5440 | Resumen : | Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead. | Cobertura Espacial: | ARGENTINA | URI : | https://repositorio.uca.edu.ar/handle/123456789/5440 | Disciplina: | INGENIERIA EN ALIMENTOS | Derechos: | Acceso Abierto |
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