The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control

Amino Acids

Volumn 27, Issue 1, 2004, Pages 85-90

  Kwak, E J ^a   Lim, S I ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Browning; Maillard reaction products (MRP); Melanoidin

Indexed keywords

ALANINE; AMINO ACID; ARABINOSE; ARGININE; ASPARTIC ACID; COPPER ION; CYSTEINE; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; IRON; ISOLEUCINE; LEUCINE; LYSINE; MALTOSE; METAL ION; PHENYLALANINE; PROLINE; SERINE; SODIUM CHLORIDE; SUGAR; VALINE; XYLOSE;

ARTICLE; CONCENTRATION (PARAMETERS); GLYCATION; HEATING; PH; PRIORITY JOURNAL;

ALANINE; AMINO ACIDS; ARABINOSE; ARGININE; ASPARTIC ACID; BIOCHEMISTRY; CARBOHYDRATES; COLORIMETRY; COPPER; CYSTEINE; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; HEAT; HYDROGEN-ION CONCENTRATION; IONS; IRON; ISOLEUCINE; LEUCINE; LYSINE; MALTOSE; METALS; MODELS, CHEMICAL; PHENYLALANINE; PROLINE; SERINE; SODIUM CHLORIDE; SOYBEANS; TEMPERATURE; TIME FACTORS; VALINE; XYLOSE;

EID: 4444369954     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-004-0067-7     Document Type: Article

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