{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T02:11:29Z","timestamp":1787019089641,"version":"build-2736575974"},"reference-count":37,"publisher":"SAGE Publications","issue":"8","license":[{"start":{"date-parts":[[2021,1,10]],"date-time":"2021-01-10T00:00:00Z","timestamp":1610236800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:p>\n                    Relationship among pH, a\n                    <jats:sub>w<\/jats:sub>\n                    and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0\u20135.0 and a\n                    <jats:sub>w<\/jats:sub>\n                    0.96\u20131.00 and accelerated at pH less than 3.0 or more than 7.0 and a\n                    <jats:sub>w<\/jats:sub>\n                    less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and a\n                    <jats:sub>w<\/jats:sub>\n                    0.99 and mitigated at pH 7.0 and a\n                    <jats:sub>w<\/jats:sub>\n                    0.84. Adjustment of the pH to 5.0 and keeping a\n                    <jats:sub>w<\/jats:sub>\n                    at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.\n                  <\/jats:p>","DOI":"10.1177\/1082013220984295","type":"journal-article","created":{"date-parts":[[2021,1,14]],"date-time":"2021-01-14T19:27:29Z","timestamp":1610652449000},"page":"764-775","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes"],"prefix":"10.1177","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9994-9029","authenticated-orcid":false,"given":"Revenli Fernanda do","family":"Nascimento","sequence":"first","affiliation":[{"name":"Postgraduate Program in Production Engineering, Universidade Tecnol\u00f3gica Federal do Paran\u00e1 (UTFPR), Ponta Grossa, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2800-4006","authenticated-orcid":false,"given":"Maria Helene Giovanetti","family":"Canteri","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Production Engineering, Universidade Tecnol\u00f3gica Federal do Paran\u00e1 (UTFPR), Ponta Grossa, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sabrina \u00c1vila","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Production Engineering, Universidade Tecnol\u00f3gica Federal do Paran\u00e1 (UTFPR), Ponta Grossa, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juliana Vit\u00f3ria Messias","family":"Bittencourt","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Production Engineering, Universidade Tecnol\u00f3gica Federal do Paran\u00e1 (UTFPR), Ponta Grossa, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2021,1,10]]},"reference":[{"key":"bibr1-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.11.057"},{"key":"bibr2-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2005.03.042"},{"key":"bibr3-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2001.tb08213.x"},{"key":"bibr4-1082013220984295","first-page":"759","volume":"48","author":"Ajlouni S","year":"2014","journal-title":"Kasetsart Journal - Natural Science"},{"key":"bibr5-1082013220984295","doi-asserted-by":"publisher","DOI":"10.3746\/pnf.2017.22.1.37"},{"key":"bibr6-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.tb12384.x"},{"key":"bibr7-1082013220984295","volume-title":"Como Fazer Experimentos Aplica\u00e7\u00f5es na Ci\u00eancia e na Ind\u00fastria","author":"Barros Neto B","year":"2010","edition":"4"},{"key":"bibr8-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1007\/s12230-018-9660-2"},{"key":"bibr9-1082013220984295","volume-title":"Criteria for judging adequacy of estimation by an approximate response function","author":"Box GEP","year":"1973"},{"key":"bibr10-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.03.018"},{"key":"bibr11-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.11.002"},{"key":"bibr12-1082013220984295","volume-title":"Fennema's Food Chemistry","author":"Damodaran S","year":"2007","edition":"4"},{"key":"bibr13-1082013220984295","doi-asserted-by":"publisher","DOI":"10.1177\/1082013213476071"},{"key":"bibr14-1082013220984295","volume-title":"World Food and Agriculture. 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