Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 521-524

  Ames M, Jennifer ^a   Defaye, Aklile B ^a   Bailey, Richard G ^a   Batesdagger, Lisa ^a,b  

^a UNIVERSITY OF READING   (United Kingdom)

^b United Biscuits (UK) Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BICARBONATE; CITRIC ACID; GLUCOSE; LYSINE; STARCH;

ARTICLE; COOKING; FOOD PROCESSING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 0032053567     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00105-2     Document Type: Article

References (14)

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2. Ames, J. M., Apriyantono, A. and Arnoldi, A. (1993) Low molecular weight coloured compounds formed in xylose-lysine model systems. Food Chemistry 46, 121-127.
3. Ames, J. M., Arnoldi, A., Bates., L. and Negroni, M. (1997a). Separation of non-volatile Maillard reaction products of a model extrusion-cooked cereal product. Journal of Agricultural and Food Chemistry 45, 1256-1263.
4. Ames, J. M., Defaye, A. B. and Bates, J. M. (19976). The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system. Food Chemistry 58, 323-327.
5. Ames, J. M. and Nursten, H. E. (1989) Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In Trends in Food Science, ed. W. S. Lien and C. W. Foo. pp. 8-14. Singapore Institute of Food Science and Technology, Singapore.
6. Bailey, R. G., Ames, J. M. and Monti, S. M. (1996) An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using re versed-phase HPLC with diode-array detection. Journal of the Science of Food and Agriculture 72, 97-103.
7. Bates, L. (1996) Analysis of the colour of an intermediate moisture Maillard system. Ph.D. dissertation. The University of Reading, UK.
8. Bates, L., Ames, J. M. and MacDougall, D. B. (1994) The use of a reaction cell to model the development and control of colour in extrusion cooked foods. Lebensmittel Wissenschaft und Technologie 27, 375-379.
9. Chaplin, M. F. (1994) Protocol 3. The dinitrosalicyclic acid assay for reducing sugar. In Carbohydrate Analysis, A Practical Approach, ed. M. F. Chaplin and J. F. Kennedy. Oxford University Press, Oxford, p. 3.
10. Kramhoeller, B., Pischetsrieder, M. and Severin, T. (1993) Maillard reactions of dextrins and starch. Zeitschrift für Lebensmittel Unterschung und Forschung 197, 227-229.
11. Ledl, F. and Schleicher, E. (1990) New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English 29(6), 565-594.
12. Novo Nordisk. (1995) Termamyl Product Sheet. Enzyme Process Division, Novo Nordisk, Denmark.
13. Tomlinson, A. J., Mlotkiewicz, J. A. and Lewis, I. A. S. (1993) An investigation of the compounds produced by spray-drying an aqueous solution of glucose and glycine. Food Chemistry 48, 373-379.
14. Tomlinson, A. J., Mlotkiewicz, J. A. and Lewis, I. A. S. (1994) Application of capillary electrophoresis to the separation of coloured products of Maillard reactions. Food Chemistry 49, 219-223.