Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature

Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature

Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.

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Bibliographic Details
Main Authors: Baeza, Rosa, Chirife, Jorge, Zamora, María Clara, Mielnicki, Diana
Other Authors: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Format: Artículo biblioteca
Language:eng
Published: 2007
Subjects:TEMPERATURA, DURACION, AMBIENTE, ALMACENAMIENTO, PARDEAMIENTO NO ENZIMATICO, ALIMENTOS,
Online Access:https://repositorio.uca.edu.ar/handle/123456789/5440
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spelling oai:ucacris:123456789-54402021-04-15T18:09:22Z Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature Baeza, Rosa Chirife, Jorge Zamora, María Clara Mielnicki, Diana Universidad Católica Argentina. Facultad de Ciencias Agrarias TEMPERATURA DURACION AMBIENTE ALMACENAMIENTO PARDEAMIENTO NO ENZIMATICO ALIMENTOS Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead. 2019-06-06T00:48:16Z 2019-06-06T00:48:16Z 2007 Artículo Baeza, R., Mielnicki, D., Zamora, M. C. and Chirife, J. (2007), Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature [en línea]. Food Control, 18(12). doi: 10.1016/j.foodcont2006.12.001. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5440 https://repositorio.uca.edu.ar/handle/123456789/5440 eng Acceso Abierto https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf ARGENTINA
institution UCA
collection DSpace
country Argentina
countrycode AR
component Bibliográfico
access En linea
databasecode dig-uca
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de la UCA
language eng
topic TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
spellingShingle TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
Baeza, Rosa
Chirife, Jorge
Zamora, María Clara
Mielnicki, Diana
Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
description Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Baeza, Rosa
Chirife, Jorge
Zamora, María Clara
Mielnicki, Diana
format Artículo
topic_facet TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
author Baeza, Rosa
Chirife, Jorge
Zamora, María Clara
Mielnicki, Diana
author_sort Baeza, Rosa
title Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_short Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_full Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_fullStr Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_full_unstemmed Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_sort effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
publishDate 2007
url https://repositorio.uca.edu.ar/handle/123456789/5440
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AT chirifejorge effectofenvironmentaldailytemperaturefluctuationsoveroneyearstorageonthepredictionofnonenzymaticbrowninginreducedmoisturefoodsstoredatambienttemperature
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