Kinetic Significance of the Schiff Base Reversion in the Early-Stage Maillard Reaction of a Phenylalanine−Glucose Aqueous Model System
- 1 May 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (5), 1619-1623
- https://doi.org/10.1021/jf960458d
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic propertiesCritical Reviews in Food Science and Nutrition, 1994
- Maillard browning kinetics in a liquid model systemJournal of Agricultural and Food Chemistry, 1992
- Participation of Amadori rearrangement products and carbonyl compounds in oxygen-dependent browning of soy sauceJournal of Agricultural and Food Chemistry, 1976
- Diaryliodonium Salts. III. Kinetics of the Reaction of Diphenyliodonium and Phenoxide Ions1Journal of the American Chemical Society, 1955