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

共 13 条

[11] Effect of water content and amino acids on Maillard browning kinetics in propylene glycol based model systems during microwave heating
Lu, GY
Tong, CH
Peterson, BI
Ho, CT
FLAVOR TECHNOLOGY: PHYSICAL CHEMISTRY, MODIFICATION, AND PROCESS, 1995, 610 : 40 - 48
[12] Kinetics and mechanism of the reaction of novel low spin Fe(II)-azo amino acid complexes with hydrogen peroxide in aqueous solutions and in aqua-methanol binary mixtures
A. M. Shaker
F. M. El-Cheikh
M. S. S. Adam
Kinetics and Catalysis, 2011, 52 : 62 - 71
[13] Kinetics and Mechanism of the Reaction of Novel Low Spin Fe(II)-Azo Amino Acid Complexes with Hydrogen Peroxide in Aqueous Solutions and in Aqua-Methanol Binary Mixtures
Shaker, A. M.
El-Cheikh, F. M.
Adam, M. S. S.
KINETICS AND CATALYSIS, 2011, 52 (01) : 62 - 71

← 1 2 →