Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine-Reference-Cited by-同舟云学术

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Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine

Published:2016-03-30 Issue:6 Volume:51 Page:1349-1359
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Ya¹,Yang Yan¹,Yu Ai-Nong¹

Affiliation:

1. School of Chemistry & Environmental Engineering; Hubei University for Nationalities; Enshi 445000 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hubei Province

National Committee of China

Master's Degree Thesis of Hubei University for Nationalities

Dominant and Characteristic Discipline Group for Hubei Provincial Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13106/fullpdf

Reference39 articles.

1. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions;Adams;Food Chemistry,2009

2. Moisture induced solid phase degradation of L-ascorbic acid part 3, structural characterisation of the degradation products;Anthony;Talanta,1999

3. Molecular gastronomy: a new emerging scientific discipline;Barham;Chemical Reviews,2010

4. Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine;Cerny;LWT-Food Science and Technology,2007

5. Effect of pH on the Maillard reaction of xylose, cysteine, and thiamin;Cerny;Journal of Agricultural & Food Chemistry,2007

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3. Kinetics of Browning and Structural Changes During Non-Enzymatic Reactions in the L-Ascorbic Acid/Threonine Model System;2024

4. Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review;Fermentation;2023-07-13

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