The effect of solvents on the thermal degradation products of two Amadori derivatives-Reference-Cited by-同舟云学术

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The effect of solvents on the thermal degradation products of two Amadori derivatives

Published:2020 Issue:16 Volume:10 Page:9309-9317
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zhang Shiyi¹²³⁴,Li Rui¹²³⁴^ORCID,Zhang Yudan¹²³⁴,Zhao Mingqin¹²³⁴^ORCID

Affiliation:

1. College of Tobacco Science

2. Henan Agricultural University

3. Zhengzhou 450002

4. China

Abstract

The number and content of thermal degradation products from two chemically-synthesized Amadori analogs could be influenced by solvent media.

Funder

Henan Agricultural University

Science and Technology Department of Henan Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/C9RA09854B

Reference34 articles.

1. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

2. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

3. Reactants encapsulation and Maillard Reaction

4. 1-Amino-1-deoxy-d-fructose (“Fructosamine”) and its Derivatives

5. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

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