Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine

Food Chemistry

Volumn 269, Issue , 2018, Pages 628-637

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

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

D glucose; Flavor compounds; Glycine; High intensity ultrasound; Kinetic model; Maillard reaction

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; FLAVOR COMPOUNDS; GLUCOSE; KINETIC PARAMETERS; KINETIC THEORY; ULTRASONICS;

ACTIVATION ENERGIES (EA); COMPETITIVE REACTIONS; D-GLUCOSE; HIGH INTENSITY ULTRASOUNDS; HIGH TEMPERATURE AND PRESSURE; KINETIC MODELING; MAILLARD REACTION; MAILLARD REACTION PRODUCTS;

GLYCOSYLATION;

CARBONYL DERIVATIVE; CARBOXYLIC ACID; FLAVORING AGENT; FRUCTOSE; GLUCOSE; GLYCINE;

ARTICLE; ENERGY; GLYCATION; HIGH INTENSITY FOCUSED ULTRASOUND; HIGH TEMPERATURE; ISOMERIZATION; KINETICS; CHEMISTRY; HEAT;

GLUCOSE; GLYCINE; HOT TEMPERATURE; KINETICS; MAILLARD REACTION;

EID: 85049808589     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.053     Document Type: Article

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