Aspartame Degradation Kinetics as Affected by pH in Intermediate and Low Moisture Food Systems

Journal of Food Science

Volumn 56, Issue 1, 1991, Pages 17-20

  BELL, LEONARD N ^a   LABUZA, THEODORE P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985222661     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb07964.x     Document Type: Article

References (12)

1. Stability of aspartame in tooth pastes
2. New model system for studying water activity in foods
3. Properties and stability of aspartame
4. Enthalpy/entropy compensation in food reactions
5. Reaction kinetics and accelerated tests simulation as a function of temperature
6. Feasibility of accelerated tests for browning in dehydrated cabbage
7. Stability of aspartame in artificial syrups
8. Stability of α‐L‐aspartyl‐L‐phenylal‐anine methyl ester hydrochloride in aqueous solutions
9. Kinetics of decomposition of aspartame hydrochloride (Usal) in aqueous solutions
10. An ion‐pair high performance liquid chromatographic method for the determination of aspartame and its decompositionjroducts