Kinetics of color development of melanoidins formed from fructose/amino acid model systems

The formation of soluble melanoidins from a single combination of sugar (fructose) and amino acid model systems were evaluated kinetically. The selected amino acids, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine, aspartic acid, and glutamic acid. The eff...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 2 vom: 21. März, Seite 119-26
1. Verfasser:	Echavarría, A P (VerfasserIn)
Weitere Verfasser:	Pagán, J, Ibarz, A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2014
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Maillard Melanoidins browning color development kinetics reaction Amino Acids Polymers mehr... melanoidin polymers Fructose 30237-26-4