Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction

Author： Cammerer B.   Kroh L.W.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.2, 1996-10, pp. : 217-221

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Investigation of Maillard reaction products using 15 N isotope studies and analysis by electrospray ionization--mass spectrometry

By Benson L.M.   Naylor S.   Tomlinson A.J.  

Food Chemistry, Vol. 62, Iss. 2, 1998-06 ,pp. : 179-183

Elsevier

Access to resources Recommend Favorite

Applications of the Maillard reaction in the food industry

By Ames J.M.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 431-439

Elsevier

Access to resources Recommend Favorite

Mechanism of pyrazole formation in [ 13 C-2] labeled glycine model systems: N-N bond formation during Maillard reaction

By Yaylayan V.A.   Haffenden L.J.W.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 571-577

Elsevier

Access to resources Recommend Favorite

DNA Strand Breaks Induced Through Active Oxygen Radicals by Fragrant Component 4-Hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard Reaction of Hexose/Amino Acid

By Hiramoto K.   Sekiguchi K.   Aso-O R.   Ayuha K.   Ni-Iyama H.   Kato T.   Kikugawa K.  

Food and Chemical Toxicology, Vol. 33, Iss. 10, 1995-10 ,pp. : 803-814

Elsevier

Access to resources Recommend Favorite

Maillard reaction products inhibit apple polyphenoloxidase

By B. K. T.   Harris N.D.  

Food Chemistry, Vol. 53, Iss. 3, 1995-01 ,pp. : 267-273

Elsevier

Access to resources Recommend Favorite