The effect of pressure on processes modelling the maillard reaction

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 479-484

  Isaacs, N S ^a   Coulson, M ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346626311     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80082-1     Document Type: Article

References (12)

1. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). High Pressure and Biotechnology. J. Libbey/Eurotext 224 (1992)
2. 2 C. Eriksson, Maillard Reactions in Food, Oxford, Pergamon Press, 981.
3. In: Finot P.A., Aeschbacher H.U., Hurrell R.F., and Liardon R. (Eds). The Maillard reaction in food processing; human nutrition and physiology (1990), Birkhäuser Verlag, Basel
4. Nursten H. Food Chemistry 6 (1980) 263
5. Yaylayan V., and Forage N.G. J. Agric. Food Chem. 39 (1991) 364
6. Mauron J. Prog. Food Nutr. Sci. 5 (1981) 5
7. Tamaoka T., Itoh N., and Hayashi R. Agric. Biol. Chem. 55 (1991) 2071
8. Sgarbieri V.C., Amaya J., Tanaka M., and Chichester C.O. J. Nutr. 103 (1973) 657
9. Chap. Isaacs N.S. Liquid Phase High Pressure Chemistry (1981), Wiley, Chichester
10. Jones W.H., Tristram E.W., and Benning W.F. J. Amer. Chem. Soc. 81 (1984) 2151
11. Lee C.M., Sherr B., and Koh Y.-N. J. Agric. Food Chem. 32 (1984) 379
12. Le Noble W.J., Goitien R., and Shurpik A. Tetrahedron Lett. (1969) 895