A pulsed electric field procedure for promoting Maillard reaction in an asparagine-glucose model system

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1303-1309

  Guan, Yong Guang ^a   Wang, Jun ^a   Yu, Shu Juan ^a   Zeng, Xin An ^a   Han, Zhong ^a   Liu, Yan Yan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Asparagine glucose model solution; Maillard reaction; Pulsed electric field

Indexed keywords

2-FURALDEHYDE; ANTIOXIDANT ACTIVITIES; ASPARAGINE-GLUCOSE MODEL SOLUTION; GLUCOSE CONTENT; GLUCOSE SOLUTION; INTERMEDIATE PRODUCT; MAILLARD REACTION; MODEL SYSTEM; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; REDUCING POWER; UV-VIS ABSORBANCE;

AMINO ACIDS; CHEMICAL REACTIONS; ELECTRIC FIELDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHANOL; PH EFFECTS;

GLUCOSE;

EID: 77955577224     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02276.x     Document Type: Article

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