Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine

Ultrasonics Sonochemistry

Volumn 34, Issue , 2017, Pages 154-163

  Yu, Hang ^a   Seow, Yi Xin ^a   Ong, Peter K C ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Continuous ultrasonic tank reactor; Flavour compounds; High intensity ultrasound; Kinetic model; Maillard reaction

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; FLAVOR COMPOUNDS; GLYCOSYLATION; PROCESSING; TEMPERATURE; ULTRASONICS;

HIGH INTENSITY ULTRASOUNDS; KINETIC MODELING; LOW PROCESSING TEMPERATURE; LOW-ACTIVATION ENERGY; MAILLARD REACTION; PROCESSING TEMPERATURE; TANK REACTORS; TEMPERATURE AND PRESSURES;

XYLOSE;

AMINE; LYSINE; MALTOL; PYRAZINE DERIVATIVE; VOLATILE AGENT; XYLOSE;

ARTICLE; CHEMICAL REACTION KINETICS; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MATHEMATICAL MODEL; PRESSURE; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; TEMPERATURE DEPENDENCE; ULTRASOUND; ULTRAVIOLET SPECTROPHOTOMETRY; CHEMICAL MODEL; CHEMISTRY; KINETICS; TEMPERATURE;

KINETICS; LYSINE; MAILLARD REACTION; MODELS, CHEMICAL; PYRAZINES; TEMPERATURE; ULTRASONIC WAVES; XYLOSE;

EID: 84971229280     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.05.034     Document Type: Article

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