The effect of thermal history on the Maillard reaction in a glassy matrix

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 10213-10218

  Hill, Sandra A ^a   MacNaughtan, William ^a   Farhat, Imad A ^a   Noel, Timothy R ^b   Parker, Roger ^b   Ring, Stephen G ^b   Whitcombe, Michael J ^b,c  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Glass transition; Kinetics; Maillard reaction; Physical aging; Preservation

Indexed keywords

LYSINE;

ALGORITHM; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PHYSICAL CHEMISTRY; THERMODYNAMICS; ULTRAVIOLET SPECTROPHOTOMETRY;

ALGORITHMS; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; KINETICS; LYSINE; MAILLARD REACTION; SPECTROPHOTOMETRY, ULTRAVIOLET; THERMODYNAMICS;

EID: 30544432240     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0515678     Document Type: Article

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