Chapter 51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6,
  4. Dr. Sanguansri Charoenrein7
  1. K. Kawai1,
  2. T. Suzuki2,
  3. K. Kajiwara3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch51

Book Title

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

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

Additional Information

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

Editor Information

  1. 4

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

  2. 5

    Kasetsart University, Thailand

  3. 6

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

  4. 7

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

Author Information

  1. 1

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

  2. 2

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

  3. 3

    School of Bionics, Tokyo University of Technology, Tokyo, 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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CHAPTER TOOLS

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Keywords:

  • glassy foods nonenzymatic browning (NEB) reaction;
  • local reactions independent of glassy matrix - characterization;
  • model freeze-dried food NEN rate;
  • glass transition and chemical and physical dry-food products degradation rates;
  • glassy food model preparation;
  • initial NEB rate evaluation;
  • samples of varying glassy matrices - initial NEB rate Arrhenius plot

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results

  • Discussion

  • Conclusion

  • References

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