Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature...

Autores: Baeza, Rosa; Chirife, Jorge; Zamora, María Clara; Mielnicki, Diana
Año de publicación: 2007
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias. Equipo Interdisciplinario para el Estudio de Procesos Atmosféricos en el Cambio Global; Argentina
Fil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.
Materia: TEMPERATURA
DURACION
AMBIENTE
ALMACENAMIENTO
PARDEAMIENTO NO ENZIMATICO
ALIMENTOS
Nivel de accesibilidad: acceso abierto
Condiciones de uso: https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Institución: Pontificia Universidad Católica Argentina
OAI Identificador: oai:ucacris:123456789/5440

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network_name_str	Repositorio Institucional (UCA)
spelling	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperatureBaeza, RosaChirife, JorgeZamora, María ClaraMielnicki, DianaTEMPERATURADURACIONAMBIENTEALMACENAMIENTOPARDEAMIENTO NO ENZIMATICOALIMENTOSFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias. Equipo Interdisciplinario para el Estudio de Procesos Atmosféricos en el Cambio Global; ArgentinaFil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.Universidad Católica Argentina. Facultad de Ciencias Agrarias2007info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5440Baeza, R., Mielnicki, D., Zamora, M. C. and Chirife, J. (2007), Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature [en línea]. Food Control, 18(12). doi: 10.1016/j.foodcont2006.12.001. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5440engARGENTINAinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentina2025-11-13T10:14:01Zoai:ucacris:123456789/5440instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-11-13 10:14:01.974Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
spellingShingle	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature Baeza, Rosa TEMPERATURA DURACION AMBIENTE ALMACENAMIENTO PARDEAMIENTO NO ENZIMATICO ALIMENTOS
title_short	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_full	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_fullStr	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_full_unstemmed	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
title_sort	Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
dc.creator.none.fl_str_mv	Baeza, Rosa Chirife, Jorge Zamora, María Clara Mielnicki, Diana
author	Baeza, Rosa
author_facet	Baeza, Rosa Chirife, Jorge Zamora, María Clara Mielnicki, Diana
author_role	author
author2	Chirife, Jorge Zamora, María Clara Mielnicki, Diana
author2_role	author author author
dc.contributor.none.fl_str_mv	Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv	TEMPERATURA DURACION AMBIENTE ALMACENAMIENTO PARDEAMIENTO NO ENZIMATICO ALIMENTOS
topic	TEMPERATURA DURACION AMBIENTE ALMACENAMIENTO PARDEAMIENTO NO ENZIMATICO ALIMENTOS
dc.description.none.fl_txt_mv	Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias. Equipo Interdisciplinario para el Estudio de Procesos Atmosféricos en el Cambio Global; Argentina Fil: Mielnicki, Diana. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina Abstract: Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, a) realistic environmental daily (and seasonal) temperature fluctuations, and b) a constant mean temperature. Daily temperature records taken every 6 hours from January 1st to December 31 (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature (Tam), the monthly mean temperature (Tmm) or the daily temperature fluctuations (Tdf) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e. daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.
description	Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate	2007
dc.date.none.fl_str_mv	2007
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	https://repositorio.uca.edu.ar/handle/123456789/5440 Baeza, R., Mielnicki, D., Zamora, M. C. and Chirife, J. (2007), Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature [en línea]. Food Control, 18(12). doi: 10.1016/j.foodcont2006.12.001. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5440
url	https://repositorio.uca.edu.ar/handle/123456789/5440
identifier_str_mv	Baeza, R., Mielnicki, D., Zamora, M. C. and Chirife, J. (2007), Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature [en línea]. Food Control, 18(12). doi: 10.1016/j.foodcont2006.12.001. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5440
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv	openAccess
rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv	application/pdf
dc.coverage.none.fl_str_mv	ARGENTINA
dc.source.none.fl_str_mv	reponame:Repositorio Institucional (UCA) instname:Pontificia Universidad Católica Argentina
reponame_str	Repositorio Institucional (UCA)
collection	Repositorio Institucional (UCA)
instname_str	Pontificia Universidad Católica Argentina
repository.name.fl_str_mv	Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv	claudia_fernandez@uca.edu.ar
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score	12.738264

Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature...

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