Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].

Foo, Wan Teck (2007) Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb]. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Fenomenon kejatuhan nilai pH yang didorong oleh tindak balas Maillard sebagai asas pembinaan integrator masa-suhu (TTI) telah dikajisiasat. The Maillard reaction-induced pH decrease as the basis of a time-temperature integrator (TTI) development was investigated.

    Item Type: Thesis (Masters)
    Subjects: T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 10 Apr 2009 15:34
    Last Modified: 13 Jul 2013 12:01
    URI: http://eprints.usm.my/id/eprint/8951

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