Kinetic analysis of formation and degradation of 1-morpholino-1-deoxy-D-fructose

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 6, 1996, Pages 1464-1469

  Huyghues Despointes, Alexis ^a   Yaylayan, Varoujan A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Color and fluorescence; Graphical and numerical analysis; Kinetics; Morpholine glucose

Indexed keywords

EID: 0010687350     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950449p     Document Type: Article

References (7)

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4. Huyghues-Despointes, A.; Yaylayan, V. A multidetector HPLC system for the analysis of Amadori and other Maillard reaction intermediates. Food Chem. 1994, 51, 109-117.
5. Huyghues-Despointe, A.; Yaylayan, V. Kinetics of formation and degradation of morpholino-1-deoxy-D-fruictose. In Flavor Technology: Physical Chemistry, Modification and Process; Ho, C.-T., Tong, C.-H., Tan, C.-T., Eds.; ACS Symposium Series 610; American Chemical Society: Washington, DC, 1995; pp 20-30.
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7. Yaylayan, V.; Forage, N. A Kinetic model for the reaction of tryptophan with glucose and mannose - The role of diglycation in the Maillard reaction. Food Chem. 1992,44, 201-208.