On the influence of the carbohydrate moiety on chromophore formation during food-related Maillard reactions of pentoses, hexoses, and disaccharides

Helvetica Chimica Acta

Volumn 83, Issue 12, 2000, Pages 3246-3261

  Frank, Oliver ^a   Hofmann, Thomas ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

2 [4 OXO 3 (PYRROLIDIN 1 YL)CYCLOPENT 2 EN 1 YLIDENE]FURAN 3(2H) ONE DERIVATIVE; ALDEHYDE DERIVATIVE; CYCLOPENTANE DERIVATIVE; DISACCHARIDE; FURANONE DERIVATIVE; HEXOSE; MALTOSE; PENTOSE; PROLINE; UNCLASSIFIED DRUG;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL BOND; CHEMICAL REACTION; FOOD PROCESSING; HEATING; NUCLEAR MAGNETIC RESONANCE; SPECTROSCOPY;

EID: 0034470581     PISSN: 0018019X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1522-2675(20001220)83:12<3246::AID-HLCA3246>3.0.CO;2-5     Document Type: Article

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