Furosine as indicator of maillard reaction in jams and fruit-based infant foods

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4141-4145

  Rada Mendoza, Maite ^a   Olano, Agustín ^a   Villamiel, Mar ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Fruit based infant foods; Furosine; Jams; Quality

Indexed keywords

FUROSINE; HYDROCHLORIC ACID; INDICATOR; LYSINE; SUCROSE; SUGAR; UNCLASSIFIED DRUG; DRUG DERIVATIVE;

ARTICLE; BABY FOOD; CHEMICAL COMPOSITION; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; GLYCATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDRATION; HYDROLYSIS; INFANT; METHODOLOGY; PH; QUALITY CONTROL; REACTION OPTIMIZATION; REPRODUCIBILITY; REVERSED PHASE LIQUID CHROMATOGRAPHY; STANDARD; TECHNIQUE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INFANT; INFANT FOOD; LYSINE; MAILLARD REACTION; QUALITY CONTROL; SUCROSE;

EID: 0037014326     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0201024     Document Type: Article

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