Some possible glucose/glycine browning intermediates and their reactions with sulphites
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
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2. The Maillard Reaction
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4. Chemistry of non-enzymic Browing. IV. Determination of Amino acids and amino acid-deoxyfructoses in Browned Freeze-dried Apricots
5. Chemistry of nonenzymic browning. IX. Studies of sugar mono-esters of malic acid found in browned freeze-dried apricots
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2. Physical loss and chemical reactions of SO2 in strawberry jam production;International Journal of Food Science & Technology;2007-06-28
3. INFLUENCE of the REACTION CONDITIONS ON the FORMATION of NONDIALYZABLE MELANOIDINES FROM D-GLUCOSE and L-AMINO ACIDS;Journal of Food Processing and Preservation;1990-08
4. HPLC Determination of Furfural and 5-Hydroxymethylfurfural in Citrus Juices;Journal of Food Science;1986-07
5. A kinetic model for the sulphite inhibited Maillard reaction;Food Chemistry;1984
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