Formation of discrete molecular size domains of melanoidins depending on the involvement of several α-dicarbonyl compounds: Part 2

European Food Research and Technology

Volumn 225, Issue 3-4, 2007, Pages 473-481

  Fiedler, Thorsten ^a   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

3 Deoxyhexosulose; D Glucosone; Maillard reaction; Melanoidins; Methylglyoxal; Size exclusion chromatography

Indexed keywords

HEAT TREATMENT; REACTION KINETICS; SIZE DISTRIBUTION; SIZE EXCLUSION CHROMATOGRAPHY;

3-DEOXYHEXOSULOSE; D-GLUCOSONE; MAILLARD REACTION; MELANOIDINS; METHYLGLYOXAL;

FOOD PRODUCTS;

EID: 34250622781     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0442-6     Document Type: Article

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