INFLUENCE OF REACTION CONDITIONS ON FORMING NON-DIALYZABLE MELANOIDINES FROM GLUCOSE AND GLYCINE
- 1 December 1986
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 10 (4) , 251-268
- https://doi.org/10.1111/j.1745-4549.1986.tb00024.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juiceJournal of Agricultural and Food Chemistry, 1974
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- CHEMICAL INTERACTIONS OF AMINO COMPOUNDS AND SUGARS. VI.1 THE REPEATING UNIT IN BROWNING POLYMERS2Journal of the American Chemical Society, 1953
- Studies of the reaction between proteins and reducing sugars in the “dry” stateBiochimica et Biophysica Acta, 1949