The rôle of buffer salts in non-enzymic browning
- 26 June 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (6) , 245-249
- https://doi.org/10.1002/jsfa.2740170604
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Non-Enzymatic Browning Reactions : Consideration of Sugar StabilityNature, 1963
- Effect of Various Sugars on BrowningaJournal of Food Science, 1962
- THE BROWNING OF ASCORBIC ACIDJournal of Food Science, 1960
- Chemistry of non-enzymic browning. III. Effect of Bisulphite, Phosphate, and Malate on the reaction of Glycine and glucoseAustralian Journal of Chemistry, 1959
- Reaktionen von Kohlenhydraten mit stickstoffhaltigen Substanzen, IV. Amadori‐Umlagerung in PyridinEuropean Journal of Inorganic Chemistry, 1957
- Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and PeachesAustralian Journal of Chemistry, 1957
- Chemical Interactions of Amino Compounds and Sugars. VII.1 pH Dependency2Journal of the American Chemical Society, 1953
- Nitrogen-Free Carboxylic Acids in the Browning ReactionIndustrial & Engineering Chemistry, 1949
- The interaction of α-amino-acids and peptides with sugars in aqueous solutionBiochemical Journal, 1937
- CONTRIBUTION TO THE THEORY OF ACID AND BASIC CATALYSIS. THE MUTAROTATION OF GLUCOSEJournal of the American Chemical Society, 1927