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- Publisher Website: 10.1016/j.lwt.2018.11.072
- Scopus: eid_2-s2.0-85057330237
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Article: Dielectric loss mediated promotion of microwave heating in the Maillard reaction
Title | Dielectric loss mediated promotion of microwave heating in the Maillard reaction |
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Authors | |
Keywords | Lysine Glucose Electromagnetic properties Microwave heating Maillard reaction |
Issue Date | 2019 |
Publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt |
Citation | LWT - Food Science and Technology, 2019, v. 101, p. 559-566 How to Cite? |
Abstract | Dielectric loss (ε″) represents the ability to convert electromagnetic energy into heat, which may further affect the degree of Maillard reaction (MR). Based on the differences in electromagnetic response between lysine (Lys) and glucose (Glu), this study aims to verify the ε″ -mediated intervention of microwave heating (MW) on different stages of MR by using different reaction solvents. Compared to conventional heating (CV), the systems with MW showed greater ε″ and absorbance at both 294 nm (A294nm) and 420 nm (A420nm). Changing the solvent from pure water to a mixture (1:1 vol ratio of water to glycerol), thereby dramatically increasing ε″ (by 6.02), compared to pure water (CV), the systems treated with the mixture under MW demonstrated large increases at both A294nm and A420nm, increasing by 0.35 at 10 min and 1.35 at 60 min, respectively. These results suggest that increasing ε″ contributes to the promotion of MW during different stages of the MR. |
Persistent Identifier | http://hdl.handle.net/10722/276105 |
ISSN | 2023 Impact Factor: 6.0 2023 SCImago Journal Rankings: 1.313 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Zhang, N | - |
dc.contributor.author | Fan, D | - |
dc.contributor.author | Zhao, Y | - |
dc.contributor.author | Wu, Y | - |
dc.contributor.author | Yan, B | - |
dc.contributor.author | Zhao, J | - |
dc.contributor.author | Wang, M | - |
dc.contributor.author | Zhang, H | - |
dc.date.accessioned | 2019-09-10T02:56:03Z | - |
dc.date.available | 2019-09-10T02:56:03Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | LWT - Food Science and Technology, 2019, v. 101, p. 559-566 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | http://hdl.handle.net/10722/276105 | - |
dc.description.abstract | Dielectric loss (ε″) represents the ability to convert electromagnetic energy into heat, which may further affect the degree of Maillard reaction (MR). Based on the differences in electromagnetic response between lysine (Lys) and glucose (Glu), this study aims to verify the ε″ -mediated intervention of microwave heating (MW) on different stages of MR by using different reaction solvents. Compared to conventional heating (CV), the systems with MW showed greater ε″ and absorbance at both 294 nm (A294nm) and 420 nm (A420nm). Changing the solvent from pure water to a mixture (1:1 vol ratio of water to glycerol), thereby dramatically increasing ε″ (by 6.02), compared to pure water (CV), the systems treated with the mixture under MW demonstrated large increases at both A294nm and A420nm, increasing by 0.35 at 10 min and 1.35 at 60 min, respectively. These results suggest that increasing ε″ contributes to the promotion of MW during different stages of the MR. | - |
dc.language | eng | - |
dc.publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt | - |
dc.relation.ispartof | LWT - Food Science and Technology | - |
dc.subject | Lysine | - |
dc.subject | Glucose | - |
dc.subject | Electromagnetic properties | - |
dc.subject | Microwave heating | - |
dc.subject | Maillard reaction | - |
dc.title | Dielectric loss mediated promotion of microwave heating in the Maillard reaction | - |
dc.type | Article | - |
dc.identifier.email | Wang, M: mfwang@hku.hk | - |
dc.identifier.authority | Wang, M=rp00800 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.lwt.2018.11.072 | - |
dc.identifier.scopus | eid_2-s2.0-85057330237 | - |
dc.identifier.hkuros | 303485 | - |
dc.identifier.volume | 101 | - |
dc.identifier.spage | 559 | - |
dc.identifier.epage | 566 | - |
dc.identifier.isi | WOS:000456491100073 | - |
dc.publisher.place | United Kingdom | - |
dc.identifier.issnl | 0023-6438 | - |