New Insight into the Mechanism of the Maillard Reaction from Studies of the Kinetics of its Inhibition by Sulfite
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/P76701V640783L18.pdf
Reference11 articles.
1. Effect of glycerol on the kinetics of the glucose-glycine-sulphite reaction;Bellion;Food Chem.,1993
2. Kinetics of the inhibition of ascorbic acid browning by sulphite;Davies;Food Add. Cont.,1992
3. The influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions;Eichner;J. Agric. Food Chem.,1972
4. The Maillard reaction and its inhibition by sulphite;McWeeny;J. Food Sci.,1969
5. The chemistry of non-enzymic browning in foods and its control by sulphites;McWeeny;J. Sci. Food Agric.,1974
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1. Maillard conjugates and their potential in food and nutritional industries: A review;Food Frontiers;2020-09-07
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