BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE-Reference-Cited by-同舟云学术

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BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE

Published:1959-03 Issue:2 Volume:24 Page:181-184
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

UNDERWOOD J. C.,Lento H. G.,WILLITS C. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1959.tb17257.x/fullpdf

Reference11 articles.

1. SOME OBSERVATIONS ON THE BROWNING REACTIONb,c,

2. The Interaction of Free Amino-Nitrogen and Glucose

3. The interaction of α-amino-acids and peptides with sugars in aqueous solution

4. Interaction of aldoses with α-amino-acids or peptides

5. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

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5. Computational studies on glyceraldehyde and glycine Maillard reaction—I;Journal of Molecular Structure: THEOCHEM;2004-11

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