Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference4 articles.
1. Investigation of the influence of reaction conditions on the elementary composition of melanoidins;Cämmerer;Food Chem.,1994
2. Maillard polymers derived from d-glucose, d-fructose, 5-(hydroxymethyl)-2-furaldehyde, and glycine and methionine;Feather;J. Agric. Food Chem.,1985
3. Glycine specific novel Maillard reaction products: 5-hydroxy-1,3-dimethyl-2-[1H] quińoxalinone and related compounds;Keyhani;J. Agric. Food Chem.,1997
4. Melanoidins from glucose and glycine: Composition, characteristics and reactivity towards sulphite ion;Wedzicha;Food Chem.,1992
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