Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

被引：0
|
作者：
Alonso-Riaño, P. [1 ]
Illera, A.E. [1 ]
Benito-Román, O. [1 ]
Melgosa, R. [1 ]
Bermejo-López, A. [2 ]
Beltrán, S. [1 ]
Sanz, M.T. [1 ]
机构：
[1] Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, Burgos,09001, Spain
[2] Department of Chemical Engineering, Faculty of Science and Technology, University of the Vasque Country UPV/EHU, Barrio Sarriena, s/n, Bizkaia, Leioa,48940, Spain
来源：
Food Chemistry | 2024年 / 442卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 13 条
  • [1] Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
    Alonso-Riano, P.
    Illera, A. E.
    Benito-Roman, O.
    Melgosa, R.
    Bermejo-Lopez, A.
    Beltran, S.
    Sanz, M. T.
    FOOD CHEMISTRY, 2024, 442
  • [2] Degradation kinetics of xylose and arabinose in subcritical water in unitary and binary system
    Chen, Xiuju
    Liu, Xiaoqin
    Xu, Fanglian
    Bai, Xinpeng
    TRENDS IN BUILDING MATERIALS RESEARCH, PTS 1 AND 2, 2012, 450-451 : 710 - 714
  • [3] Degradation Kinetics of Branched-Chain Amino Acids in Subcritical Water
    Kobayashi, Takashi
    Takase, Koji
    Adachi, Shuji
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2010, 74 (03) : 649 - 651
  • [4] Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics
    Ajandouz, EH
    Puigserver, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (05) : 1786 - 1793
  • [5] Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
    Park, Hyeyoung
    Seo, Hojun
    Cho, In Hee
    FOOD SCIENCE AND BIOTECHNOLOGY, 2022, 31 (13) : 1647 - 1660
  • [6] Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
    Hyeyoung Park
    Hojun Seo
    In Hee Cho
    Food Science and Biotechnology, 2022, 31 : 1647 - 1660
  • [7] GENERATION OF DNA-BREAKING ACTIVITY IN THE MAILLARD REACTION OF GLUCOSE AMINO-ACID MIXTURES IN A SOLID SYSTEM
    HIRAMOTO, K
    KATO, T
    KIKUGAWA, K
    MUTATION RESEARCH, 1993, 285 (02): : 191 - 198
  • [8] Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction
    Kim, Ji-Sang
    Lee, Young-Soon
    FOOD CHEMISTRY, 2008, 108 (02) : 582 - 592
  • [9] Choline [Amino Acid] Ionic Liquid/Water Mixtures: A Triple Effect for the Degradation of an Organophosphorus Pesticide
    Pavez, Paulina
    Figueroa, Roberto
    Medina, Mayte
    Millan, Daniela
    Dario Falcone, R.
    Tapia, Ricardo A.
    ACS OMEGA, 2020, 5 (41): : 26562 - 26572
  • [10] MUTAGENICITY OF MAILLARD REACTION-PRODUCTS FROM D-GLUCOSE AMINO-ACID MIXTURES AND POSSIBLE ROLES OF ACTIVE OXYGENS IN THE MUTAGENICITY
    KIM, SB
    KIM, IS
    YEUM, DM
    PARK, YH
    MUTATION RESEARCH, 1991, 254 (01): : 65 - 69
12