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| A Maillard-reakció kinetikája× | DSC keményítő gélesedés× | |
|---|---|---|
| Tudományterület | Élelmiszertudomány | Élelmiszertudomány |
| Módszercsalád | Process / pipeline | Process / pipeline |
| Keletkezés éve≠ | 1912 | 1985 |
| Megalkotó≠ | Louis Camille Maillard | Multiple researchers |
| Típus≠ | Non-Enzymatic Browning | Thermodynamic Characterization |
| Alapmű≠ | Hodge, J. E. (1953). Chemistry of browning reactions. Journal of Agricultural and Food Chemistry, 1(15), 928-943. link ↗ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ |
| Alternatív nevek≠ | browning kinetics | DSC, differential scanning calorimetry |
| Kapcsolódó≠ | 2 | 3 |
| Összefoglaló≠ | Maillard Reaction Kinetics measures the rate of non-enzymatic browning when amino acids and reducing sugars react under heat. Understanding these kinetics enables optimization of flavor development, control of color changes during processing and storage, and prediction of product quality evolution. | Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions. |
| ScholarGateAdatkészlet ↗ |
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