A review of Maillard reaction in food and implications to kinetic modelling-Reference-Cited by-同舟云学术

A review of Maillard reaction in food and implications to kinetic modelling

Published:2000-09 Issue:9-10 Volume:11 Page:364-373
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Martins Sara I.F.S,Jongen Wim M.F,van Boekel Martinus A.J.S

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference65 articles.

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2. Action Des Acides Aminés Sur Les Sucres. Formation Des Melanoidins Par Voie Methodique;Maillard;Compt. Rend.,1912

3. Ericksson, C., ed (1981) ‘Maillard Reaction in Food: Chemical, Physiological and Technological Aspects' in Progress in Food and Nutrition Science 5, Pergamon Press

4. Waller, G.R. and Feather, M.S. (eds) (1983) The Maillard Reaction in Foods and Nutrition, ACS Symp. Ser. 215, Washington, DC

5. Amino-carbonyl Reactions in Foods and Biological Systems, Developments in Food Science 13;Fujimaki,1986

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