Usefulness of determination of glucosylisomaltol and hydroxymethylfurfural to control browning reaction during storage of baby cereals Utilidad de la determinación de glucosilisomaltol e hidroximetilfurfural para el control de la reacción de pardeamiento durante la conservación de cereales infantiles

ABSTRACT: Glucosylisomaltol (GIM) and hydroxymethylfurfural (HMF) were determined in gluten and gluten-free baby cereals stored under industrial conditions for 1 year and under laboratory conditions for 1 month at Aw 1⁄4 0.65. In eight mixed cereals, GIM was detected at all times and temperatures as...

Full description

Autores:

Solis Casanova, Encarnación
Contreras Calderón, José del Carmen
García Villanova, Belén
Guerra Hernández, Eduardo Jesús

Tipo de recurso:

Article of investigation

Fecha de publicación:

2011

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/35254

Acceso en línea:

https://hdl.handle.net/10495/35254

Palabra clave:

Reacción de Maillard
Maillard Reaction
Conservación de Alimentos
Food Preservation
Alimentos en Conserva
Food, Preserved
Manipulación de Alimentos
Food Handling
Alimentos Infantiles
Infant Food
Granos Enteros
Whole Grains

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc/2.5/co/