Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis

Carbohydrate Research

Volumn 313, Issue 3-4, 1998, Pages 203-213

  Hofmann, Thomas ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

4 (2 Furyl) 7 (2 furyl)methylidene 2 hydroxy 2H,7H,8aH pyrano 2,3 b pyran 3 one; Colour dilution analysis, Colour dilution factor; Coloured compounds; Maillard reaction

Indexed keywords

2 [(2 FURYL)METHYLIDENE] 4 HYDROXY 5 [(2 FURYL)METHYLIDENE]METHYL 2H FURAN 3 ONE; 2 [(2 FURYL)METHYLIDENE] 4 HYDROXY 5 METHYL 2H FURAN 3 ONE; 4 (2 FURYL) 7 [(2 FURYL)METHYLIDENE] 2 HYDROXY 2H,7H,8AH PYRANO[2,3 B]PYRAN 3 ONE; 4 [1 FORMYL 2 (2 FURYL)VINYL] 5 (2 FURYL) 2 [(2 FURYL)METHYLIDENE] 2,3 DIHYDRO ALPHA AMINO 3 OXO 1H PYRROLE 1 ACETIC ACID; COLORING AGENT; FLAVORING AGENT; FURAN DERIVATIVE; PYRAN DERIVATIVE; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; COLORIMETRY; DRUG IDENTIFICATION; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRIORITY JOURNAL;

EID: 0032462519     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0008-6215(98)00279-1     Document Type: Article

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