Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life

Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies

“…Browning of Amaretti cookies is attributable to non-enzymatic browning reactions, influenced by many variables such as sugar type, a w values, temperature, pH and overall processing conditions. Whey powder, due to its high lactose and protein contents, surely influenced the higher browning rate (Dattatreya, Etzel, & Rankin, 2007). Gallagher, Gormley, and Arendt (2003) described the influence of whey powders in gluten-free bread, finding lower L* values in batches formulated with whey powders than in bread made without whey.…”

Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration

“…The experimental procedures to determine the destruction kinetics of food components have been widely investigated and there are a number of methodologies to predict the loss of nutrients (Dattatreya, Etzel, & Rankin, 2007;Hough, Calle, Serrat, & Curia, 2007). Kinetic parameters are sensitive to factors such as food composition and the process characteristics.…”

Metode Accelarated Shelf Life Test (Aslt) Dengan Pendekatan Arrhenius Dalam Pendugaan Umur Simpan Sari Buah Nanas, Pepaya Dan Cempedak

“…Pada metode ini kondisi penyimpanan diatur di luar kondisi normal sehingga produk dapat lebih cepat rusak dan penentuan umur simpan dapat ditentukan (Arpah dan Syarief, 2000). Dengan metode ini, penyimpanan produk menggunakan tiga suhu yang mampu memprediksi umur simpan pada suhu penyimpanan yang diinginkan (Hough et al, 2006;Dattatreya et al, 2007;Gimenes et al, 2007;Arif et al, 2013).…”