Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures

Journal of Food Science

Volumn 48, Issue 2, 1983, Pages 543-544

  STAMP, J A ^a   LABUZA, T P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000158765     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb10785.x     Document Type: Article

References (10)

1. The influence of water content and water activity on the sugar‐amino browning reaction in model systems under various conditions
2. Dehydrated foods
3. Properties of water as related to the keeping quality of foods. Proc. Third Int'l. Congress Inst
4. A theoretical comparison of loss in foods under fluctuating temperature sequences
5. The effect of water activity on reaction kinetics of food deterioration
6. Kinetics of browning and protein quality loss in whey powders during steady state and nonsteady state storage conditions
7. Theoretical basis and application of kinetics to browning in spray dried whey food systems
8. Nonenzymatic browning kinetics in an intermediate moisture model system: effect of glucose to lysine ratio
9. Comparison of chemically measured available lysine with relative nutritive value measured by a Tetrahymena bioassay during early stages of nonenzymatic browning. J