Über das 5-Hydroxymethylfurfurol und seine Rolle bei der nichtenzymatischen Bräunungsreaktion
- 1 August 1965
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 127 (5) , 249-262
- https://doi.org/10.1007/bf01787582
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Die nichtenzymatische Bräunung von Lebensmitteln IIFette, Seifen, Anstrichmittel, 1955
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Carbon Dioxide Production in the Browning Reaction1Journal of the American Chemical Society, 1952
- A Study on the Reaction of Aldoses and Amino AcidsJournal of the American Chemical Society, 1951
- Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food ProblemsPublished by Elsevier ,1951
- Chemical Interactions of Amino Compounds and Sugars. V.1 Comparative Studies with D-Xylose and 2-Furaldehyde2Journal of the American Chemical Society, 1950
- Deterioration of Processed PotatoesPublished by Elsevier ,1948
- Nonenzymatic Browning in Fruit ProductsPublished by Elsevier ,1948
- Über einige neue Azoverbindungen und Jod‐Derivate des Histidins und HistaminsBerichte der deutschen chemischen Gesellschaft (A and B Series), 1938