A review of Maillard reaction in food and implications to kinetic modelling
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The temperatures used in HPCD and HP were not enough to bring the formation of colored melanoidins in coconut water.
“the temperatures used were not enough to bring the formation of colored melanoidins (Martins et al. 2000).”
From High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality (2015) · cites this paper as Martins et al. 2000
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- Authors
- Martins, S. I. F. S., Jongen, W. M. F., & van Boekel, M. A. J. S.
- Affiliations
- Wageningen University & Research (NL)
- Corresponding author
- Martins, Sara I.F.S
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2000-09
- Volume
- 11
- Issue
- 9-10
- Pages
- 364-373
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2136360772
- Cited by
- 1,459
- References
- 0
- Citations by year
- 2026: 88 · 2025: 95 · 2024: 103 · 2023: 102 · 2022: 95 · 2021: 114 · 2020: 101 · 2019: 98 · 2018: 107 · 2017: 79 · 2016: 79 · 2015: 70 · 2014: 65 · 2013: 60 · 2012: 29
- FWCI
- 10.70
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- Maillard reaction, reaction kinetics, kinetic modeling, food color, food flavor, nutritional value, reaction mechanism, quality attributes
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