Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar-glycine solutions

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 420-427

  Oh, Sang Hee ^a   Lee, You Seok ^a   Kim, Jae Hun ^a   Kim, Jang Ho ^a   Lee, Ju Woon ^a   Mee, Ree Kim ^a   Yook, Hong Sun ^a   Byun, Myun Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Irradiation; HPLC DAD; Non enzymatic browning; pH; Phosphate buffer

Indexed keywords

BUFFER; FRUCTOSE; GLUCOSE; GLYCINE; SUCROSE; SUGAR; WATER;

ACIDITY; ALKALINITY; ARTICLE; COLOR; DIODE LASER; FOOD PROCESSING; GAMMA IRRADIATION; GLYCATION; PH MEASUREMENT; REACTION TIME; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 23044434974     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.034     Document Type: Article

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