Effects of pH on the formation of volatile products in non-enzymatic browning of maltose

Food Science and Technology Research

Volumn 10, Issue 1, 2004, Pages 60-64

  Mori, Masataka ^a   Ito, Kenji ^a  

^a JAPAN TOBACCO INC   (Japan)

Author keywords

Maltose; Non enzymatic browning; pH; Reaction pathway; Volatile products

Indexed keywords

COMPOSITION; DEGRADATION; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; PH EFFECTS; SOLUTIONS; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

NON-ENZYMATIC BRONING; REACTION PATHWAY; SOLID-PHASE EXTRACTION (SPE); VOLATILE PRODUCTS;

MALTOSE;

EID: 2342652815     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.60     Document Type: Article

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