The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems
Author:
Affiliation:
1. Hubei University for Nationalities, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n3/0101-2061-cta-1678-457X08717.pdf
Reference30 articles.
1. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds;Adams A.;Chemical Reviews,2006
2. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions;Adams A.;Food Chemistry,2009
3. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz E. H.;Journal of Food Science,2001
4. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system;Benjakul S.;Food Chemistry,2005
5. Relative reactivities of glucose and galactose in browning and pyruvaldehyde formation in sugar/glycine model systems;Chen S. L.;Food Chemistry,2005
Cited by 26 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. Study of the Effect of Different Additives on the Shelf Life of Microencapsulated Vitamin C;International Journal of Innovative Science and Research Technology (IJISRT);2024-06-29
2. Study of the Effect of Preparation and Formulation Factors on the Stability of Vitamin C Microencapsulated by Solvent-Evaporation Method;International Journal of Innovative Science and Research Technology (IJISRT);2024-06-18
3. Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress;Postharvest Biology and Technology;2024-06
4. The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water;Journal of the Science of Food and Agriculture;2024-03-05
5. Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein;Journal of Cereal Science;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3