Effects of pressure on the glucose-ammonium sulphite caramel solutions

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 596-601

  Guan, Yong Guang ^a   Yu, Pei ^a   Yu, Shu Juan ^a   Xu, Xian Bing ^a   Shi, Wen Hui ^a   Sun, Wei Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

5 Hydroxymethyl 2 furaldehyde; Glucose ammonium sulphite solutions; Pressure

Indexed keywords

2-FURALDEHYDE; AMADORI REARRANGEMENTS; AMMONIUM SULPHITE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHS; INTERMEDIATE PRODUCT; MAILLARD REACTION; PRESSURE INCREASE; UV-VIS SPECTROPHOTOMETERS;

CONDENSATION REACTIONS; DEGRADATION; FURFURAL; GLUCOSE; METHANOL; REACTION INTERMEDIATES;

AMMONIUM COMPOUNDS;

5 HYDROXYMETHYLFURFURAL; AMMONIA; GLUCOSE; GLUCOSE AMMONIUM SULPHITE SOLUTION; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLYMERIZATION; PRESSURE; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 79952317818     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.049     Document Type: Article

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