Reactions of monosaccharides during heating of sugar - Casein systems: Building of a reaction network model

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4667-4675

  Brands, C M J ^a   Van Boekel, M A J S ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Casein; Fructose; Galactose; Glucose; Isomerization; Maillard reaction; Monosaccharides; Reaction network model; Tagatose

Indexed keywords

CARBOHYDRATE; CARBOXYLIC ACID DERIVATIVE; CASEIN; FRUCTOSE; GALACTOSE; GLUCOSE; HEXOSE; KETOSE; MONOSACCHARIDE; SUGAR; TAGATOSE;

ARTICLE; CHEMICAL MODEL; CHEMICAL REACTION; CHEMISTRY; DEGRADATION; FOOD PROCESSING; GLYCATION; HEAT; HEATING; ISOMERISM; PH;

CARBOHYDRATES; CASEINS; FRUCTOSE; GALACTOSE; GLUCOSE; HEAT; HEXOSES; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MODELS, CHEMICAL; MONOSACCHARIDES;

EID: 0034775565     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001430b     Document Type: Article

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