Mechanisms of d-Amino Acid Formation During Maturation of Sweet Rice Wine (mirin)
Author:
Affiliation:
1. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University
2. Food Research & Development Laboratory, MC Food Specialties Inc.
3. Department of Life Science, Faculty of Agriculture, Meiji University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/22/5/22_679/_pdf
Reference25 articles.
1. Anet E. (1959). Chemistry of non-enzymatic browning. VII. Crystalline Di-d-fructose-glycine and some related compounds. Australian J. Chem., 12, 429-433.
2. Brückner, H., Haasmann, S., Langer, M., Westhauser, T., and Wittner, R. (1994). Liquid chromatographic determination of d- and l-amino acids by derivatization with o-phthaldialdehyde and chiral thiols: Applications with reference to biosciences. J. Chromatogr. A, 666, 259-273.
3. Brückner, H., Justus, J., and Kirschbaum, J. (2001). Saccharide induced racemization of amino acids in the course of the Maillard reaction. Amino acids, 21, 429-433.
4. Erbe, T. and Brückner, H. (1998). Chiral amino acid analysis of vinegars using gas chromatography-selected ion monitoring mass spectrometry. Z. Lebensm. Unters. F. A., 207, 400-409.
5. Erbe, T. and Brückner, H. (2000). Studies on the optical isomerization of dietary amino acids in vinegar and aqueous acetic acid. Eur. Food Res. Technol., 211, 6-12.
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