Kinetics of the sulphite-inhibited Maillard reaction: The effect of sulphite ion

Food Chemistry

Volumn 27, Issue 4, 1988, Pages 259-271

  Wedzicha, B L ^a   Vakalis, N ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0010782501     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(88)90011-8     Document Type: Article

References (18)

1. Catalysis of anhydride formation in aqueous solutions of dicarboxylic acids
2. The Amadori rearrangement
3. Chemistry of nonenzymic browning: XII. Bisulphite addition compounds of aldose sugars, osones, and some related compounds
4. Mutarotation of glucose
5. Inhibition of non-enzymic browning by sulphite: Identification of sulphonated products
6. An improved preparation of 3-deoxy-d-erythro-hexos-2-ulose via the bis(benzoylhydrazone) and some related constitutional studies
7. The Maillard Reaction and its Inhibition by Sulfite
8. Chemistry of non-enzymic browning. III. Effect of Bisulphite, Phosphate, and Malate on the reaction of Glycine and glucose
9. Reaction of carbohydrates with nitrogenous substances. VI. The Amadori rearrangement in methanol
10. Kinetics and mechanism of the deamination of 1-methyl-5,6-dihydrocytosine
11. A kinetic model for the sulphite-inhibited Maillard reaction
12. The stability constant for the interaction between bovine serum albumin and magnesium N-phenyl-8-amino-naphthalenesulphonate
13. The yield of 3-deoxy-4-sulphopentosulose in the sulphite inhibited non-enzymic browning of ascorbic acid
14. Kinetics of the reaction between 3-deoxyhexosulose and sulphur(IV) oxospecies in the presence of glycine
15. Non-enzymic browning reactions of ascorbic acid and their inhibition
16. Geometry of 1,2-dihydroxy-1,2-disulphonates
17. The dissociation constant of the hydroxysulphonate of 3,4-dideoxy-4-sulphohexosulose in the sulphiteinhibited Maillard reaction of glucose and glycine