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Control of nonenzymatic browning in intermediate-moisture foodsSeries of compounds called humectants were found to decrease rate of browning when added to intermediate-moisture foods. Twenty percent level of humectant can increase shelf life of foods by factor of 5 or 6.
Document ID
19750000317
Acquisition Source
Legacy CDMS
Document Type
Other - NASA Tech Brief
Authors
Buckle, K. A. (Minnesota Univ.)
Labruza, T. P. (Minnesota Univ.)
Warmbier, H. C. (Minnesota Univ.)
Date Acquired
August 8, 2013
Publication Date
December 1, 1975
Subject Category
Life Sciences
Report/Patent Number
MSC-14835
Accession Number
75B10317
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.

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