Modelling the formation of maillard reaction intermediates for the generation of flavour

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 367-370

  Desclaux, Guillaume ^a   Malik, Tahir I ^b   Winkel, Chris ^c   Leo Pyle, D ^a   Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b Wilton Centre   (United Kingdom)

^c Quest Foods   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70449106408     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80087-7     Document Type: Article

References (7)

1. In: Taylor A.J. (Ed). Food flavour technology, Sheffield, UK (2002) 27
2. van Boekel M. Nahrunng 45 (2001) 150
3. Hofmann T. Eur. Food Res. Technol. 209 (1999) 113
4. Hofmann T. Carbohydr. Res. 313 (1998) 215
5. Yaylayan V.A., and Keyhani A. J. Agric. Food Chem. 48 (2000) 2415
6. Hofmann T., and Schieberle P. J. Agric. Food Chem. 46 (1998) 235
7. Mottram D.S., and Nobrega I.C.C. J. Agric. Food Chem. 50 (2002) 4080