Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.-Reference-Cited by-同舟云学术

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Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.

Published:1998 Issue:4 Volume:4 Page:258-263
ISSN:1881-3976
Container-title:Food Science and Technology International, Tokyo
language:en
Short-container-title:FSTI

Author:

UKEDA Hiroyuki,SHIMAMURA Tomoko,HOSOKAWA Tomohiro,GOTO Yukihiko,SAWAMURA Masayoshi

Publisher

Japanese Society for Food Science and Technology

Reference19 articles.

1. Reaction of lysine with aldoses

2. Fink, R. and Kessler, G. (1988). Comparison of methods for distinguishing UHT treatment and sterilization of milk. Milchwisschens-chaft, 43, 275-280.

3. Food Browning and Its Prevention: An Overview

4. Enzymatische Bestimmung von Lactulose

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1. Five-Membered Ring Systems;Progress in Heterocyclic Chemistry;2014

2. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages;Food & Function;2013

3. Elucidation of mechanism of aminoreductone formation in the Maillard reaction of lactose;International Journal of Dairy Technology;2011-01-20

4. Protective effect of aminoreductone on photo-degradation of riboflavin;International Dairy Journal;2008-04

5. Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC;Food Science and Technology Research;2004

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