Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
- 1 July 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 1063-1067
- https://doi.org/10.1111/j.1365-2621.1987.tb14276.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic BrowningJournal of Food Science, 1985
- Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various TemperaturesJournal of Food Science, 1984
- Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juiceJournal of Agricultural and Food Chemistry, 1974
- Transformations of sugars in alkaline solutionsCarbohydrate Research, 1969
- Mechanisms of Browning Degradation of D-Fructose in Special Comparison with D-Glucose-Glycine ReactionAgricultural and Biological Chemistry, 1969