Study on Maillard-reaction driven transformations and increase of antioxidant activity in lysine fortified biscuits
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference12 articles.
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3. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques;Hofmann;J. Agric. Food Chem.,1998
4. 4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidine—a novel colored substructure in melanoidins formed by maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde;Hofmann;J. Agric. Food Chem.,1998
5. Effect of reaction pH on the photodegradation of model melanoidins;Kwak;Lebensm. Wiss. Technol.,2004
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