Effect of glyceraldehyde on the kinetics of Maillard browning and inhibition by sulphite species

By Keller C.   Wedzicha B.L.   Leong L.P.   Berger J.  

Food Chemistry, Vol. 66, Iss. 4, 1999-09 ,pp. : 495-501

Elsevier

Access to resources Recommend Favorite

Kinetics of the oligosaccharide-glycine-sulphite reaction: relationship to the browning of oligosaccharide mixtures

By Wedzicha B.L.   Kedward C.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 397-402

Elsevier

Access to resources Recommend Favorite

Effect of sulphite treatment on allyl isothiocyanate in mustard paste

By Cejpek K.   Urban J.   Velisek J.   Hrabcova H.  

Food Chemistry, Vol. 62, Iss. 1, 1998-05 ,pp. : 53-57

Elsevier

Access to resources Recommend Favorite

Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods

By Billaud C.   Roux E.   Brun-Merimee S.   Maraschin C.   Nicolas J.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 35-50

Elsevier

Access to resources Recommend Favorite

Effect of storage on nonenzymatic browning of apple juice concentrates

By Selen Burdurlu H.   Karadeniz F.  

Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. : 91-97

Elsevier

Access to resources Recommend Favorite