Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide

Food Research International

Volumn 41, Issue 7, 2008, Pages 730-737

  Xu, Honggao ^a   Liu, Xuan ^a   Zhao, Jian ^b   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Cysteine; Maillard reaction; Reactant ratio; Ribose; Supercritical carbon dioxide (SC CO2); Volatile compounds

Indexed keywords

ADDITION REACTIONS; CARBON DIOXIDE; CHEMICAL REACTIONS; VOLATILE ORGANIC COMPOUNDS;

MAILLARD REACTIONS; MODEL SYSTEMS; SUPERCRITICAL CARBON DIOXIDE (SC CO2); VOLATILE COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 48149087570     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.05.005     Document Type: Article

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