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Abstract:

Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C. Copyright © 1986, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
Autor:De Kanterewicz, R.J.; Chirife, J.
Filiación:Depto de Industrias, Facultad de Ciencias Exactas Y Naturales, Univ de Buenos Aires, Buenos Aires, 1428, Argentina
Año:1986
Volumen:51
Número:3
Página de inicio:826
Página de fin:828
DOI: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13941.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n3_p826_DeKanterewicz

Referencias:

  • Booth, V.H., Problems in the determination of FDNB‐available lysine (1971) J. Sci. Food Agric., 22, p. 658
  • Carpenter, K.J., The estimation of the available lysine in animal‐protein foods (1960) Biochemical Journal, 77, p. 604
  • (1976), “Official Recommendations on Uniform Color Spaces, Color Difference Equations and Metric Color Terms.” Suppl. No. 2 to, CIE, Publication No. 15, Colorimetry, Commission Internationale de l'Eclairage, Paris; Finot, P.A., Deutsch, R., Bujard, E., The extent of the Maillard reaction during the processing of milk (1981) Prog. Food Nutr. Sci., 5, p. 345
  • Kanterewicz, R.J., Chirife, J., Legarde, E.A., Preservation of concentrated cheese whey by combined factors (1986) J. Food Sci.
  • Labuza, T.P., Saltmarch, M., Kinetics of browning and protein quality loss in whey powders during steady state and nonsteady state storage conditions (1981) J. Food Sci., 47, p. 92
  • Labuza, T.P., Saltmarch, M., The nonenzymatic browning reaction as affected by water in foods (1981) Water Activity Influences on Food Quality, , L.B. Rockland, Academic Press, New York
  • Loncin, M., Bimbenet, J.J., Lenges, J., Influence of the activity of water in the spoilage of foodstuffs (1968) J. Food Technol., 3, p. 131
  • Petriella, C., Resnik, S.L., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity. 1. Color changes due to non‐enzimatic browning (1985) J. Food Sci., 50, p. 662
  • Saltmarch, M., Vagnini‐Ferrari, M., Labuza, T.P., Theoretical basis and application of kinetxs to browning in spray dried whey food system (1981) Prog. Food Nutr. Sci., 4, p. 109

Citas:

---------- APA ----------
De Kanterewicz, R.J. & Chirife, J. (1986) . Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey. Journal of Food Science, 51(3), 826-828.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13941.x
---------- CHICAGO ----------
De Kanterewicz, R.J., Chirife, J. "Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey" . Journal of Food Science 51, no. 3 (1986) : 826-828.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13941.x
---------- MLA ----------
De Kanterewicz, R.J., Chirife, J. "Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey" . Journal of Food Science, vol. 51, no. 3, 1986, pp. 826-828.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13941.x
---------- VANCOUVER ----------
De Kanterewicz, R.J., Chirife, J. Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey. J. Food. Sci. 1986;51(3):826-828.
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13941.x