Chapter 34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. K. Tsuji1,
  2. K. Kawai2,
  3. M. Watanabe1 and
  4. T. Suzuki1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch34

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Tsuji, K., Kawai, K., Watanabe, M. and Suzuki, T. (2010) Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch34

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

  2. 2

    Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Japan

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • NEB Reaction and Glassy Foods Enthalpy Relaxation;
  • NEB - food products quality change;
  • NEB as major factor in stored dry foods stability;
  • glassy state, low molecular mobility - restricted degradation rate;
  • glass transition and enthalpy relaxation properties investigation - reference material - alumina powder;
  • DSC - differential scanning calorimetry;
  • trehalose - glucose - lysine system DSC thermograms

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results

  • Discussion

  • References