The “colorful” chemistry of nonenzymatic browning

International Congress Series

Volumn 1245, Issue C, 2002, Pages 37-41

  Hofmann, Thomas ^a   Frank, Oliver ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Color dilution analysis; Nonenzymatic browning; 13C labeling

Indexed keywords

EID: 84978602762     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)00952-4     Document Type: Article

References (7)

1. Ledl, F., Schleicher, E., The Maillard reaction in foods and in the human body—new results of the chemistry, biochemistry and medicine. Angew. Chem. 102 (1990), 597–734.
2. Hofmann, T., Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis (CDA). Carbohydr. Res. 313 (1998), 203–213.
3. Hofmann, T., Structure, color and formation of low and high molecular weight products formed by food-related Maillard-type reactions. Ames, J., Hofmann, T., (eds.) Chemistry and Physiology of Food Colors ACS Symposium Series, vol. 775, 2001, 134–151 Washington, DC.
4. Frank, O., Jezussek, M., Hofmann, T., Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions. Eur. Food Res. Technol. 213 (2001), 1–7.
5. 13C-labeling experiments. Carbohydr. Res. 313 (1998), 215–224.
6. 13C-labeling experiments. J. Agric. Food Chem., 2002 in press.
7. Frank, O., Hofmann, T., On the influence of the carbohydrate moiety on chromophore formation during food-related Maillard reactions of pentoses, hexoses and disaccharides. Helv. Chim. Acta 83:12 (2000), 3246–3261.