메뉴 건너뛰기




Volumn 44, Issue 1, 1996, Pages 240-246

Mechanistic Studies of Tetramethylpyrazine Formation under Weak Acidic Conditions and High Hydrostatic Pressure

Author keywords

High hydrostatic pressure; Kinetics; Pyrazine formation

Indexed keywords


EID: 0003555271     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9503671     Document Type: Article
Times cited : (19)

References (15)
  • 1
  • 2
    • 0009098919 scopus 로고
    • Determination and correlation of the water activity of propylene solutions
    • Alzamora, S. M.; Chirife, J.; Gerschenson, L. N. Determination and correlation of the water activity of propylene solutions. Food Res. Int. 1994, 27, 65-67.
    • (1994) Food Res. Int. , vol.27 , pp. 65-67
    • Alzamora, S.M.1    Chirife, J.2    Gerschenson, L.N.3
  • 3
    • 27744467601 scopus 로고
    • Activation and reaction volumes in solution
    • Asano, T.; Le Noble, W. J. Activation and reaction volumes in solution. Chem. Rev. 1978, 78, 407-439.
    • (1978) Chem. Rev. , vol.78 , pp. 407-439
    • Asano, T.1    Le Noble, W.J.2
  • 4
    • 0002598286 scopus 로고
    • Reactivity of peptides in Maillard reaction
    • Thermally Generated Flavors, Maillard, Microwave and Extrusion Process; Parliment, T. H., Morello, M., McGorrin, R. J., Eds.; American Chemical Society: Washington, DC
    • de Kok, P. M. T.; Rosing, E. A. E. Reactivity of peptides in Maillard reaction. In Thermally Generated Flavors, Maillard, Microwave and Extrusion Process; Parliment, T. H., Morello, M., McGorrin, R. J., Eds.; ACS Symposium Series 543; American Chemical Society: Washington, DC, 1994; pp 158-179.
    • (1994) ACS Symposium Series 543 , pp. 158-179
    • De Kok, P.M.T.1    Rosing, E.A.E.2
  • 7
    • 0026866815 scopus 로고
    • Formation of water soluble Monascus Red pigments by biological and semi-synthetic processes
    • Lin, T. F.; Yakushijin, G. H.; Buchi, G. H.; Demain, A. L. Formation of water soluble Monascus Red pigments by biological and semi-synthetic processes. J. Ind. Microbiol. 1992, 9, 173-179.
    • (1992) J. Ind. Microbiol. , vol.9 , pp. 173-179
    • Lin, T.F.1    Yakushijin, G.H.2    Buchi, G.H.3    Demain, A.L.4
  • 8
    • 84948515573 scopus 로고
    • Pyrazines in foods: An update
    • Maga, J. A. Pyrazines in foods: an update. Food Rev. Int. 1992, 8, 479-558.
    • (1992) Food Rev. Int. , vol.8 , pp. 479-558
    • Maga, J.A.1
  • 9
    • 85083240298 scopus 로고
    • Organic synthesis under high pressure I. Reviews
    • Matsumoto, K.; Sera, A.; Uchida, T. Organic synthesis under high pressure I. Reviews. Synthesis 1985, 1-26.
    • (1985) Synthesis , pp. 1-26
    • Matsumoto, K.1    Sera, A.2    Uchida, T.3
  • 10
    • 0026244141 scopus 로고
    • A Simple and quick determination of aldehydes in autoxidized vegetable and fish oils
    • Miyashita, K.; Kanda, K.; Takagi, T. A Simple and quick determination of aldehydes in autoxidized vegetable and fish oils. J. Am. Oil Chem. Soc. 1991, 68, 748-751.
    • (1991) J. Am. Oil Chem. Soc. , vol.68 , pp. 748-751
    • Miyashita, K.1    Kanda, K.2    Takagi, T.3
  • 12
    • 33845278974 scopus 로고
    • Formation of pyrazine from acyloin precursors under mild conditions
    • Rizzi, G. P. Formation of pyrazine from acyloin precursors under mild conditions. J. Agric. Food Chem. 1988, 36, 349-352.
    • (1988) J. Agric. Food Chem. , vol.36 , pp. 349-352
    • Rizzi, G.P.1
  • 14
    • 0017377473 scopus 로고
    • Investigation of pyrazine formation pathways in glucose-ammonia model systems
    • Shibamoto, T.; Bernhard, R. A. Investigation of pyrazine formation pathways in glucose-ammonia model systems. Agric. Biol. Chem. 1977, 41, 143.
    • (1977) Agric. Biol. Chem. , vol.41 , pp. 143
    • Shibamoto, T.1    Bernhard, R.A.2
  • 15
    • 0002205292 scopus 로고
    • Analysis, structure, and reactivity of 3-deoxyglucosone
    • Flavor Precursors: Thermal and Enzymatic Conversions; Teranishi, R., Takeoka, G. R., Güntert, M., Eds.; American Chemical Society: Washington, DC
    • Weenen, H.; Tjan, S. B. Analysis, structure, and reactivity of 3-deoxyglucosone. In Flavor Precursors: Thermal and Enzymatic Conversions; ACS Symposium Series 490; Teranishi, R., Takeoka, G. R., Güntert, M., Eds.; American Chemical Society: Washington, DC, 1992; pp 217-231.
    • (1992) ACS Symposium Series 490 , pp. 217-231
    • Weenen, H.1    Tjan, S.B.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.