Separation of Maillard reaction products from xylose—glycine and glucose—glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC-Reference-Cited by-同舟云学术

Separation of Maillard reaction products from xylose—glycine and glucose—glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

Published:1998-08 Issue:4 Volume:62 Page:425-430
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

le Louise Roy,Bailey Richard G.,Ames Jennifer M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Analysis of the methanol-extractable non-volatile Maillard reaction products of a model extrusion-cooked cereal product;Ames;J. Agric. Food Chem.,1997

2. Determination of oligosaccharides by capillary zone electrophoresis;Arentoft;J. Chromatogr. A,1993

3. An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection;Bailey;J. Sci. Food Agric.,1996

4. Separation and partial characterization of Maillard reaction products by capillary zone electrophoresis;Deyl;J. Chromatogr. A,1990

5. On the interaction of melanoidin with metallic ions;Gomyo;Agr. Biol. Chem.,1976

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