Kinetic study on the Maillard reaction. Consideration of sugar reactivity

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 1032-1042

  Laroque, Delphine ^a,b   Inisan, Claude ^b   Berger, Céline ^b   Vouland, Éric ^b   Dufossé, Laurent ^a,c   Guérard, Fabienne ^a  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

^b Diana Naturals ^*  (France)

^c UNIVERSITÉ DE LA RÉUNION   (France)

Author keywords

Aldopentose; Kinetics; Maillard reaction; Shrimp hydrolysate; Sugar reactivity

Indexed keywords

ARABINOSE; FRUCTOSE; GLUCOSE; HEXOSE; PENTOSE; PROTEIN HYDROLYSATE; RIBOSE; SUGAR; XYLOSE;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; NONHUMAN; PH MEASUREMENT; PLANT BROWNING; REACTION ANALYSIS; SHRIMP;

DECAPODA (CRUSTACEA);

EID: 46749094539     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.033     Document Type: Article

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