Ascorbic acid and hydrogen peroxide (Fenton's reagent) induced changes in gelatin systems

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 321-326

  Farahnaky, Asgar ^a   Gray, David A ^a   Mitchell, John R ^a   Hill, Sandra E ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Ascorbic acid; Degradation; Fenton's reagent; Gelatin; Maillard cross linking; Molecular weight

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC HUMIDITY; CROSSLINKING; HYDROGEN PEROXIDE; IRON COMPOUNDS; MOISTURE; MOISTURE DETERMINATION; MOLECULAR WEIGHT; OXIDATION; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; VISCOSITY;

'DRY' [; CROSS LINKING; DILUTE SOLUTION; FENTON'S REAGENTS; GELATIN; GELATIN SOLUTIONS; MAILLARD; MAILLARD CROSS-LINKING; PROTEIN SOLUBILITY; SEC-MALLS;

ASCORBIC ACID;

ASCORBIC ACID; DODECYL SULFATE SODIUM; FERROUS SULFATE; GELATIN; HYDROGEN PEROXIDE; POLYMER;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; COLOR; DEPOLYMERIZATION; GLYCATION; HEATING; HUMIDITY; MOISTURE; MOLECULAR WEIGHT; SOLUBILITY; TEMPERATURE DEPENDENCE; VISCOSITY;

EID: 0037949213     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00093-0     Document Type: Article

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