Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
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Published:2024-06
Issue:
Volume:442
Page:138421
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ISSN:0308-8146
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Container-title:Food Chemistry
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language:en
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Short-container-title:Food Chemistry
Author:
Alonso-Riaño P.,
Illera A.E.,
Benito-Román O.ORCID,
Melgosa R.,
Bermejo-López A.,
Beltrán S.ORCID,
Sanz M.T.
Reference33 articles.
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3. Dehydration of d-glucose in high temperature water at pressures up to 80 MPa;Aida;Journal of Supercritical Fluids,2007
4. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chemistry,2008
5. Alonso-Riaño, P., Ramos, C., Trigueros, E., Beltrán, S., & Sanz, M. T. (2023). Study of subcritical water scale-up from laboratory to pilot system for brewer’s spent grain valorization. Industrial Crops and Products, 191 (September 2022), 1–13. Doi: 10.1016/j.indcrop.2022.115927.
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