Amadori products formation in emulsified systems

Food Chemistry

Volumn 199, Issue , 2016, Pages 51-58

  Troise, Antonio Dario ^a,b   Berton Carabin, Claire C ^a   Fogliano, Vincenzo ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Amadori products; Amino acids; Emulsions; High resolution mass spectrometry; Maillard reaction; Partition coefficient

Indexed keywords

CHEMICAL COMPOUNDS; CHEMICAL REACTIONS; EMULSIFICATION; EMULSIONS; FRUCTOSE; GLYCOSYLATION; MASS SPECTROMETRY; OILS AND FATS; SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

AMADORI PRODUCT; HIGH RESOLUTION MASS SPECTROMETRY; MAILLARD REACTION; OIL-IN-WATER (O/W) EMULSION; PARTITION COEFFICIENT; REDUCING SUGARS; SUBMICRON EMULSION; VOLATILE COMPOUNDS;

AMINO ACIDS;

FRUCTOSE; GLUCOSE; LEUCINE; N (1 DEOXY DEXTRO FRUCTOS 1 YL)LEVO LEUCINE; N (1 DEOXY DEXTRO FRUCTOS 1 YL)LEVO PHENYLALANINE; PHENYLALANINE DERIVATIVE; POLYSORBATE 20; TRIOCTANOIN; UNCLASSIFIED DRUG; WATER; WATER OIL CREAM; AMINO ACID; EMULSION; FRUCTOSE-PHENYLALANINE;

AMADORI REARRANGEMENT; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EMULSION; HEAT TREATMENT; LIMIT OF QUANTITATION; MASS SPECTROMETRY; PARTITION COEFFICIENT; REACTION ANALYSIS; ANALOGS AND DERIVATIVES; CHEMISTRY; GLYCATION;

AMINO ACIDS; EMULSIONS; FRUCTOSE; GLUCOSE; LEUCINE; MAILLARD REACTION;

EID: 84949035919     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.110     Document Type: Article

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