In this work, the kinetics of the Maillard reaction during processing and storage of a model cheese prepared with labelled lactose was studies. The results showed that, in all cases, the interaction between sugars and amino groups is so low so as to appear independent of reagent concentrations (zero order reaction). Furthermore, it was demonstrated that this interaction can also take place without the processing heat treatment and that, at all temperatures, it is the same ophenomenon from a kinetic point of view. These findings emphasize the importance of mild processing conditions and of refrigerated storage during the shelf life of these products

Nonenzymatic browning in processed cheeses. Kinetics of the Maillard reaction during processing and storage / L. Piergiovanni, I. De Noni, P. Fava, A. Schiraldi. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 2:(1989), pp. 11-20.

Nonenzymatic browning in processed cheeses. Kinetics of the Maillard reaction during processing and storage

L. Piergiovanni
Primo
;
I. De Noni
Secondo
;
A. Schiraldi
Ultimo
1989

Abstract

In this work, the kinetics of the Maillard reaction during processing and storage of a model cheese prepared with labelled lactose was studies. The results showed that, in all cases, the interaction between sugars and amino groups is so low so as to appear independent of reagent concentrations (zero order reaction). Furthermore, it was demonstrated that this interaction can also take place without the processing heat treatment and that, at all temperatures, it is the same ophenomenon from a kinetic point of view. These findings emphasize the importance of mild processing conditions and of refrigerated storage during the shelf life of these products
Maillard Reaction; processed cheese; reaction kinetics; shelf life
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/02 - Chimica Fisica
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/189334
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