Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid-Reference-Cited by-同舟云学术

Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid

Published:2013-01 Issue:1 Volume:50 Page:64-71
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yu Ai-Nong,Tan Zhi-Wei,Wang Fa-Song

Funder

National Natural Science Foundation of China

scientific research foundation for the doctor of Hubei University for Nationalities

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions;Adams;Food Chemistry,2009

2. Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal;Adams;Journal of Agricultural and Food Chemistry,2008

3. Molecular gastronomy: a new emerging scientific discipline;Barham;Chemical Reviews,2010

4. Dicarbonyl sugar derivatives and their role in the Maillard reaction;Feather,1993

5. Extraction and identification of volatile generation from Maillard reaction of ascorbic acid and cysteine;Liu;Journal of Hubei University for Nationalities (Natural Science Edition),2009

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