Physical changes induced by the Maillard reaction in a glucose–glycine solution-Reference-Cited by-同舟云学术

Physical changes induced by the Maillard reaction in a glucose–glycine solution

Published:1999-05 Issue:4 Volume:32 Page:299-304
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Manzocco Lara,Maltini Enrico

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. The Maillard browning reaction—an update;Ames;Chemistry and Industry,1988

2. Oxygen consuming properties of heated glucose–glycine aqueous solutions;Anese;Italian Journal of Food Science,1993

3. Maillard reaction of common amino acids and sugars;Ashoor;Journal of Food Science,1984

4. Early indicators of chemical changes in foods due enzymic or non enzymic browning reactions. 2;Barbanti;Lebensmittel- Wissenschaft und-Technologie,1990

5. Nonenzymatic browning in liquid model system of high water activity: kinetics of colour changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning;Buera;Journal of Food Science,1987

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