Effect of hexanal and iron on color development in a glucose/phenylalanine model system

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2255-2261

  Fallico, Biagio ^a,b   Ames, Jennifer M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

5 (hydroxyrnethyl)furfural; Color; Glucose; Hexanal; Iron; Maillard reaction; Phenylalanine

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ALDEHYDE; DRUG DERIVATIVE; FERROUS CHLORIDE; FERROUS ION; FURFURAL; GLUCOSE; HEXANAL; HEXANE; IRON DERIVATIVE; N-HEXANAL; PHENYLALANINE; SCHIFF BASE; UNCLASSIFIED DRUG;

ARTICLE; AUTOCLAVE; CHEMICAL REACTION; CHEMISTRY; COLOR; GLYCATION; HEAT TREATMENT; METHODOLOGY; REACTION ANALYSIS; SPECTROPHOTOMETRY;

ALDEHYDES; FERROUS COMPOUNDS; FURALDEHYDE; GLUCOSE; MAILLARD REACTION; PHENYLALANINE; SPECTROPHOTOMETRY;

EID: 0032765002     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981191g     Document Type: Article

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