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].
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.
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| Format: | Thesis |
| Language: | English |
| Published: |
2007
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| Online Access: | http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf |
| _version_ | 1797004283933097984 |
|---|---|
| author | Foo, Wan Teck |
| author_facet | Foo, Wan Teck |
| author_sort | Foo, Wan Teck |
| collection | USM |
| description | 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.
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| first_indexed | 2024-03-06T13:53:51Z |
| format | Thesis |
| id | usm.eprints-8951 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T13:53:51Z |
| publishDate | 2007 |
| record_format | dspace |
| spelling | usm.eprints-89512017-04-17T06:53:10Z http://eprints.usm.my/8951/ 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 TP368-456 Food processing and manufacture 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. 2007-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf 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. |
| spellingShingle | TP368-456 Food processing and manufacture Foo, Wan Teck 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]. |
| title | 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]. |
| title_full | 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]. |
| title_fullStr | 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]. |
| title_full_unstemmed | 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]. |
| title_short | 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]. |
| title_sort | 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 |
| topic | TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf |
| work_keys_str_mv | AT foowanteck evaluationofmaillardreactionbasedtimetemperatureintegratorfortheassessmentofthermalimpactonqualitychangesofthermallyprocessedfoodstp37255m35f6862007frb |