Investigating the thermal decomposition of starch and cellulose in model systems and toasted bread using domino tandem mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 3, 2013, Pages 674-684

  Golon, Agnieszka ^a   González, Francisco Javier ^b   Dávalos, Juan Z ^b   Kuhnert, Nikolai ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

^b INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

Author keywords

browning; cellulose; complex mixtures; mass spectrometry; starch

Indexed keywords

BROWNING; COMPLEX MIXTURE; DISPROPORTIONATIONS; GLYCOSIDIC BOND; MALDI-MS; MODEL SYSTEM; MONO- AND DISACCHARIDES; SPECTROMETRY TECHNIQUE; TANDEM MASS SPECTROMETRY;

CARBOHYDRATES; DECOMPOSITION; FOOD PRODUCTS; GLUCOSE; HEAT TREATMENT; MASS SPECTROMETRY; OLIGOMERS; STARCH;

CELLULOSE;

CARBOHYDRATE; CELLULOSE; STARCH;

ARTICLE; BREAD; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TANDEM MASS SPECTROMETRY; TEMPERATURE; THEORETICAL MODEL;

BREAD; CARBOHYDRATES; CELLULOSE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MODELS, THEORETICAL; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TANDEM MASS SPECTROMETRY; TEMPERATURE;

EID: 84872843164     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302135k     Document Type: Article

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