Effect of glyceraldehyde on the kinetics of Maillard browning and inhibition by sulphite species

Food Chemistry

Volumn 66, Issue 4, 1999, Pages 495-501

  Keller, C ^a   Wedzicha, B L ^a   Leong, L P ^a   Berger, J ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; GLYCERALDEHYDE; GLYCINE; SULFITE;

ARTICLE; CHEMICAL REACTION KINETICS; COLOR; DISSOCIATION CONSTANT; GLYCATION; TEMPERATURE;

EID: 0033062521     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00076-X     Document Type: Article

References (10)

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2. Cämmerer, B., Wedzicha, B. L., & Kroh, L. W. (in press). Nonenzymatic browning reactions of glyceraldehyde and glyoxal. Zeitschirift für Lebensmittel Untersuchung und Forschung.
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10. Wedzicha B.L., Kaban J. Kinetics of the reaction between 3-deoxyhexosulose and sulphur(IV) oxospecies in the presence of glycine. Food Chemistry. 22:1986;209-223.