INFLUENCE of REACTION CONDITIONS ON the FORMATION of NONDIALYZABLE MELANOIDINES FROM D-FRUCTOSE and GLYCINE-Reference-Cited by-同舟云学术

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INFLUENCE of REACTION CONDITIONS ON the FORMATION of NONDIALYZABLE MELANOIDINES FROM D-FRUCTOSE and GLYCINE

Published:1994-03 Issue:1 Volume:18 Page:9-21
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

KUNTCHEVA MARGARITA JORDANOVA,PANCHEV IVAN NEDELCHEV,OBRETENOV TZVETAN DIMITROV

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1994.tb00238.x/fullpdf

Reference31 articles.

1. Control of the Maillard reaction in food systems

2. CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA

3. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation and Structure of Melanoidins in Food and Model Systems;The Maillard Reaction in Foods and Medicine;2005

2. Melanoidin formation in L‐ascorbic acid‐α‐amino acids interaction. A comparative study;Food / Nahrung;1999-03

3. Melanoidins in the Maillard reaction;Developments in Food Science;1998

4. L-Ascorbic acid in nonenzymatic reactions;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1995-01

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