Effect of Physical Chemical Factors on the Rate of          Nonenzymatic Browning
{'Code': '07020000', 'Directorate': {'Abbreviation': 'ENG', 'LongName': 'Directorate For Engineering'}, 'Division': {'Abbreviation': 'CBET', 'LongName': 'Div Of Chem, Bioeng, Env, & Transp Sys'}}
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The objective of this research is to determine the effect of various            physical and chemical factors, such as temperature, water activity and          oxidation reduction potential, on the rates of nonenzymatic browning in         complex chemical systems.  Nonenzymatic browning results in loss of             protein nutritional quality in foods and parentenal drugs, off flavor           development in foods, production of mutaqgens, and carcinogens, and has         been implicated in cataract formation in the eyes of diabetics.                 Presently the only nonenzymatic browning inhibitor is sodium sulfite            whose use is limited because of toxicity.  This research might lead to          understanding of factors governing nonenzymatic browning and therefore          lead to methods able to control it without the use of sodium sulfite.
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{'Name': 'University of Minnesota Saint Paul', 'CityName': 'Minneapolis', 'ZipCode': '554552000', 'PhoneNumber': '6126252435', 'StreetAddress': '450 University Gateway', 'StreetAddress2': '200 Oak Street SE', 'CountryName': 'United States', 'StateName': 'Minnesota', 'StateCode': 'MN', 'CONGRESSDISTRICT': '05', 'CONGRESS_DISTRICT_ORG': 'MN05', 'ORG_UEI_NUM': None, 'ORG_LGL_BUS_NAME': None, 'ORG_PRNT_UEI_NUM': None}
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{'Code': '1402', 'Text': 'BIOCHEMICAL & BIOMASS ENG'}
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