Biogenic Amino Acids and their Metal Salts as Catalysts of Caramelization
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference8 articles.
1. The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-Saccharides
2. Thermolysis of Carbohydrates in Oxygen-free Atmosphere. Part I. Caramelization of Mono- and Disaccharides
3. Enhancement of Tinctorial Strength of Non-ammonia Caramels
4. , and : Proc. Euro Food Chem., V, Versailles, (1989), 95–9.
5. Alternative Route to Non-ammonia Caramels of High Tinctorial Strength
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1. Caramel: Methods of Manufacture;Encyclopedia of Food and Health;2016
2. Other Natural Pigments;Natural Colorants for Food and Nutraceutical Uses;2002-12-26
3. Caramelization of maltose solution in presence of alanine;Amino Acids;2002-03
4. Starch Based Depressors for Selective Flotation of Metal Sulfide Ores;Starch - Stärke;1999-12
5. Reaction of starch with α-amino acids;European Food Research and Technology;1999-09-02
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