Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage

[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (...

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Authors: Bosch, Lourdes, Alegría, Amparo, Farre, Rosaura, Clemente Marín, Gonzalo
Format: article
Publication Date:2007
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/81861
Online Access:https://riunet.upv.es/handle/10251/81861
Access Level:Open access
Keyword:Fluorescence
Color
Maillard reaction
Milk–cereal based infant foods
Storage
ESTADISTICA E INVESTIGACION OPERATIVA
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network_acronym_str ES
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repository_id_str
spelling Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storageBosch, LourdesAlegría, AmparoFarre, RosauraClemente Marín, GonzaloFluorescenceColorMaillard reactionMilk–cereal based infant foodsStorageESTADISTICA E INVESTIGACION OPERATIVA[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (Delta E), no significant differences (p < 0.05) among the three types of samples were found. During the storage period, a gradual increase in fluorescence and color was observed, and statistically significant differences among the three temperatures studied were detected, the values being greater at 37 degrees C than at 30 degrees C and 25 degrees C. (c) 2007 Elsevier Ltd. All rights reserved.ElsevierRepositorio Institucional de la Universitat Politècnica de València Riunet20072007-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/81861reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/818612026-06-13T07:49:27Z
dc.title.none.fl_str_mv Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
title Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
spellingShingle Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
Bosch, Lourdes
Fluorescence
Color
Maillard reaction
Milk–cereal based infant foods
Storage
ESTADISTICA E INVESTIGACION OPERATIVA
title_short Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
title_full Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
title_fullStr Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
title_full_unstemmed Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
title_sort Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
dc.creator.none.fl_str_mv Bosch, Lourdes
Alegría, Amparo
Farre, Rosaura
Clemente Marín, Gonzalo
author Bosch, Lourdes
author_facet Bosch, Lourdes
Alegría, Amparo
Farre, Rosaura
Clemente Marín, Gonzalo
author_role author
author2 Alegría, Amparo
Farre, Rosaura
Clemente Marín, Gonzalo
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Fluorescence
Color
Maillard reaction
Milk–cereal based infant foods
Storage
ESTADISTICA E INVESTIGACION OPERATIVA
topic Fluorescence
Color
Maillard reaction
Milk–cereal based infant foods
Storage
ESTADISTICA E INVESTIGACION OPERATIVA
description [EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk-cereal infant foods containing honey (13) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (Delta E), no significant differences (p < 0.05) among the three types of samples were found. During the storage period, a gradual increase in fluorescence and color was observed, and statistically significant differences among the three temperatures studied were detected, the values being greater at 37 degrees C than at 30 degrees C and 25 degrees C. (c) 2007 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/81861
url https://riunet.upv.es/handle/10251/81861
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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