Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems.

This article presents a study which examined the nonenzymatic browning (NEB) rates of amorphous, carbohydrate-based, freeze-dried and spray-dried food model systems with L-lysine and D-xylose. The test results showed that the physical structure food model systems and water sorption qualities are affected by different drying methods. These findings can be used in food processing to restrict potentially damaging changes or to allow color and flavor formation by NEB reaction.