Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine

European Food Research and Technology

Volumn 234, Issue 2, 2012, Pages 333-343

  Yu, Xiangying ^a,b   Zhao, Mingyue ^b   Hu, Jun ^b   Zeng, Shitong ^b   Bai, Xinliang ^b  

^a DALIAN INSTITUTE OF CHEMICAL PHYSICS   (China)

^b ZHENGZHOU TOBACCO RESEARCH INSTITUTE OF CNTC   (China)

Author keywords

DPPH radical scavenging activity; Factor analysis; Maillard reaction; Volatile compounds

Indexed keywords

ACIDIC CONDITIONS; ALKALINE CONDITIONS; ANTIOXIDANT ACTIVITIES; EFFECT OF PH; FACTOR ANALYSIS; INFLUENCE OF PH; MAILLARD REACTION; PH LEVELS; RADICAL SCAVENGING ACTIVITY; VOLATILE COMPOUNDS;

AMINO ACIDS; CHEMICAL REACTIONS; DICHLOROMETHANE; FACE RECOGNITION; GLUCOSE; GLYCOSYLATION; MULTIVARIANT ANALYSIS; ORGANIC POLLUTANTS; PH EFFECTS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

ALKALINITY;

EID: 84855903327     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1644-0     Document Type: Article

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