Dehydrated Soluble Potato Solids in Broiler Rations

Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato.

Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70°C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved (1)H NMR, thermal transitions and water sorption isotherms were evaluated. Although non-enzymatic browning could be detected in the glassy state; colour development was h...

Dehydrated poultry waste and urea as feed supplements in layer rations

The effect of several antioxidants on the storage stability of dehydrated potato flakes

Effect of Enzyme-assisted Extraction of Anthocyanins from Purple Sweet Potato on Total Soluble Solids and Pigment Yield

Impact of starch gelatinization on the kinetics of Maillard reaction in potato dehydrated systems

The non-enzymatic browning (NEB) reaction plays an essential role in food acceptance and quality. There has been increased interest in revealing the role that water plays in native and gelatinized starch. However there is a lack of information on the relationship between the water dynamics of water–starch interactions and the kinetics of NEB reaction in native and gelatinized starch systems. Th...