Sucrose ester microemulsions as microreactors for model Maillard reaction

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 194, Issue 1-3, 2001, Pages 175-187

  Fanun, M ^a   Leser, M ^b   Aserin, A ^a   Garti, N ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cysteine furfural mixture; Kinetic parameters; Maillard reaction; Sucrose ester microemulsions; Thiazolidine derivatives; Water content

Indexed keywords

ACTIVATION ENERGY; ALCOHOLS; ESTERS; SUGAR (SUCROSE);

STRUCTURED FLUIDS;

MICROEMULSIONS;

2 (2 FURYL)THIAZOLIDINE; 2 FURFURYLTHIOL; ALCOHOL; BUTANOL; COSURFACTANT; CYSTEINE; DODECANE; FLAVORING AGENT; FURFURAL; N (2 MERCAPTOVINYL) 2 (2 FURANYL)THIAZOLIDINE; SUCROSE ESTER DERIVATIVE; SUCROSE LAURATE; SUCROSE STEARATE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; ENERGY; KINETICS; LIQUID; METABOLISM; MICROEMULSION; PH; PRIORITY JOURNAL; REACTOR; SENSITIVITY AND SPECIFICITY; TEMPERATURE; THERMAL ANALYSIS; WATER CONTENT;

EID: 0035924038     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(01)00786-5     Document Type: Article

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