BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULEa
- 1 March 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (2) , 181-184
- https://doi.org/10.1111/j.1365-2621.1959.tb17257.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- BROWNING OF SUGAR SOLUTIONSJournal of Food Science, 1958
- BROWNING OF SUGAR SOLUTIONSJournal of Food Science, 1958
- Kenetics of aldose-amino acid interactionBiochimica et Biophysica Acta, 1953
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Reactions of Carbohydrates with Nitrogenous Substances.1 II. Factors Affecting the Darkening of N-D-Glucosylaniline2,3Journal of the American Chemical Society, 1953
- SOME OBSERVATIONS ON THE BROWNING REACTIONa,b,c,Journal of Food Science, 1951
- Interaction of aldoses with α-amino-acids or peptidesBiochemical Journal, 1941
- The interaction of α-amino-acids and peptides with sugars in aqueous solutionBiochemical Journal, 1937
- The Interaction of Free Amino-Nitrogen and GlucoseBiochemical Journal, 1925