Formation of coloured Maillard reaction products in a gluten-glucose model system

Author:

Fogliano Vincenzo,Maria Monti Simona,Musella Teresa,Randazzo Giacomino,Ritieni Alberto

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Ames, J. M. (1987). A comparison of the colour properties of six heated sugar/amino acid model systems. Chem. Ind. (London), 659–661.

2. Analysis of the methanol-extractable non volatile Maillard reaction products of a model extrusion-cooked cereal product;Ames;Journal of Agricultural and Food Chemistry,1997

3. New coloured compounds from the Maillard reaction between xylose and lysine;Arnoldi;Journal of Agricultural and Food Chemistry,1997

4. An analysis of the non-volatile reaction products of aqueous Maillard model system at pH 5, using reversed phase HPLC with diode-array detection;Bailey;Journal of the Science of Food and Agriculture,1996

5. Effects of temperature on Maillard reaction products;Benzing-Purdie;Journal of Agricultural and Food Chemistry,1985

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