Nonenzymatic Browning in Model Systems Containing Sucrose

Marcus Karel, T. P. Labuza

Research output: Contribution to journalArticlepeer-review

44 Scopus citations


Freeze-dried systems containing sucrose and organic acids underwent rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. The browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose, which occurred even at water contents below 1 % and below Brunauer-Emmett-Teller monolayer coverage.

Original languageEnglish (US)
Pages (from-to)717-719
Number of pages3
JournalJournal of agricultural and food chemistry
Issue number5
StatePublished - Sep 1 1968


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