Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods
[TP372.55.M35 F686 2007 f rb].

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Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].

Fenomenon kejatuhan nilai pH yang didorong oleh tindak balas Maillard sebagai asas pembinaan integrator masa-suhu (TTI) telah dikajisiasat. The Maillard reaction-induced pH decrease as the basis of a time-temperature integrator (TTI) development was investigated.

Bibliographic Details
Main Author:	Foo, Wan Teck
Format:	Thesis
Language:	English
Published:	2007
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/8951/ http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf

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