On the effect of tetraborate ions in the generation of colored products in thermally processed glycine-carbohydrate solutions

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 5, 2007, Pages 2016-2019

  Rizzi, George P ^a  

^a PROCTER AND GAMBLE COMPANY   (United States)

Author keywords

Browning; Catalysis; Complexation; Maillard; Tetraborate

Indexed keywords

BORATE SODIUM; BORIC ACID; GLYCINE; MONOSACCHARIDE;

ARTICLE; CHEMISTRY; COLOR; DRUG EFFECT; GLYCATION; HEAT; PH; SOLUTION AND SOLUBILITY;

BORATES; COLOR; GLYCINE; HEAT; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MONOSACCHARIDES; SOLUTIONS;

EID: 33947587501     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063269w     Document Type: Article

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