Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 23, 2005, Pages 9078-9082

  Cardelle Cobas, Alejandra ^a   Moreno, F Javier ^a   Corzo, Nieves ^a   Olano, Agustín ^a   Villamiel, Mar ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

2 furoylmethylamino acids; Amadori compounds; Garlic; Maillard reaction; Onion

Indexed keywords

AMINOBUTYRIC ACID DERIVATIVE; ARGININE; CARBOHYDRATE; DRUG DERIVATIVE; LYSINE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; FREEZE DRYING; GARLIC; GLYCATION; METHODOLOGY; ONION;

AMINOBUTYRIC ACIDS; ARGININE; CARBOHYDRATES; DESICCATION; FOOD HANDLING; FREEZE DRYING; GARLIC; LYSINE; MAILLARD REACTION; ONIONS; PLANT PROTEINS;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 28444493744     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051302t     Document Type: Article

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