Chapter 51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix
- Dr. David S. Reid President4,
- Dr. Tanaboon Sajjaanantakul5,
- Dr. Peter J. Lillford6 and
- Dr. Sanguansri Charoenrein7
Published Online: 14 MAY 2010
Copyright © 2010 Blackwell Publishing
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
How to Cite
Kawai, K., Suzuki, T. and Kajiwara, K. (2010) Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix, 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.ch51
Department of Food Science and Technology, University of California, Davis, California, USA
Kasetsart University, Thailand
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
Print ISBN: 9780813812731
Online ISBN: 9780470958193
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