Re: conservation of albumen

[Alberto Novo <alt.list@albertonovo.it>]

> I always thought that yellowing is the function of sensitizing /
> incomplete fixing and non ideal storage conditions... You say that non
> sensitized paper also will yellow with time?
See http://albumen.stanford.edu/library/c20/reilly1982a.html
The non-smelling brands of albumen paper were those which developed 
yellowing in the highlights (also in the shadows, but the effect was 
overwhelmed by the silver layer) more than smelling (albumen aged before 
coating) papers.
The Maillard reaction has recently been revised also in cooking. It is the 
responsible of the brown and tasty crust of the bread, of the outer part of 
a grilled steak, and so on. It is fast at high temperature, but with times 
long enough it works also at room temperature. 
Alberto