Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of Maillard reaction in orange juice

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 4217-4220

  Dolores Del Castillo, M ^a   Villamiel, Mar ^a   Olano, Agustín ^a   Corzo, Nieves ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

2 furoylmethyl Arg; 2 Furoylmethyl GABA; Nonenzymatic browning; Orange juice

Indexed keywords

2 FUROYLMETHYL 4 AMINOBUTYRIC ACID; 2 FUROYLMETHYLARGININE; 4 AMINOBUTYRIC ACID DERIVATIVE; 5 HYDROXYMETHYLFURFURAL; AMINOBUTYRIC ACID DERIVATIVE; ARGININE; ARGININE DERIVATIVE; N (2 FUROYLMETHYL)AMINOBUTYRIC ACID; N-(2-FUROYLMETHYL)AMINOBUTYRIC ACID; UNCLASSIFIED DRUG;

ARTICLE; BEVERAGE; CITRUS FRUIT; FOOD STORAGE; FRUIT JUICE; GLYCATION; HEATING; REACTION ANALYSIS; TEMPERATURE SENSITIVITY;

AMINOBUTYRIC ACIDS; ARGININE; BEVERAGES; CITRUS; MAILLARD REACTION;

EID: 17544369974     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991298j     Document Type: Article

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