Formation of the Heyns rearrangement products in dihydroxyacetone and glycine Maillard reaction: A computational study

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 231-243

  Shipar, Md Abul Haider ^a  

^a CHIBA UNIVERSITY   (Japan)

Author keywords

Density functional calculations; Dihydroxyacetone; Glycine; Heyns rearrangement products; Maillard reaction

Indexed keywords

ACETALDEHYDE; AMPHOLYTE; DIHYDROXYACETONE; GLYCERALDEHYDE; GLYCINE;

ARTICLE; CHEMICAL REACTION; EVALUATION; FOOD PROCESSING; FRAGMENTATION REACTION; GAS; GLYCATION; LIQUID; MATHEMATICAL ANALYSIS; PH; PROTON TRANSPORT; REACTION ANALYSIS;

EID: 84962376825     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.041     Document Type: Article

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