Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates-Reference-Cited by-同舟云学术

Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates

Published:2024-01-15 Issue:3 Volume:72 Page:1708-1720
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bork Leon Valentin¹^ORCID,Proksch Nicolas¹,Rohn Sascha¹^ORCID,Kanzler Clemens¹^ORCID

Affiliation:

1. Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c07168

Reference41 articles.

1. Mathew, A. G.; Parpia, H. Food Browning as a Polyphenol Reaction. In; Elsevier, 1971; 75–145.

2. Melanin Pigment in Plants: Current Knowledge and Future Perspectives

3. Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

4. Formation of melanoidins – Aldol reactions of heterocyclic and short-chain Maillard intermediates

5. Structural characterization of polar melanoidins deriving from Maillard reaction intermediates – A model approach

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