FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION

被引：43

作者：

ADHIKARI, HR ^{[1
]}

TAPPEL, AL ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：486 / 488

页数：3

共 15 条

[1] NON-ENZYMIC BROWNING - DEVELOPMENT OF CHROMOPHORES IN GLUCOSE-GLYCINE AND SUCROSE-GLYCINE SYSTEMS [J].

BURTON, HS ;

MCWEENY, DJ ;

BILTCLIFFE, DO .

JOURNAL OF FOOD SCIENCE, 1963, 28 (06) :631-&

[2]

BURTON HS, 1962, CHEM IND-LONDON, P1682

[3]

BURTON HS, 1962, CHEM IND-LONDON, P219

[4] FLUORESCENT COMPOUNDS AND NON-ENZYMATIC BROWNING [J].

BURTON, HS ;

PANDHI, PN ;

BILTCLIFFE, DO ;

MCWEENY, DJ .

NATURE, 1962, 196 (4858) :948-&

[5] PEROXIDATION OF SUBCELLULAR ORGANELLES - FORMATION OF LIPOFUSCINLIKE FLUORESCENT PIGMENTS [J].

CHIO, KS ;

REISS, U ;

FLETCHER, B ;

TAPPEL, AL .

SCIENCE, 1969, 166 (3912) :1535-&

[6] SYNTHESIS AND CHARACTERIZATION OF FLUORESCENT PRODUCTS DERIVED FROM MALONALDEHYDE AND AMINO ACIDS [J].

CHIO, KS ;

TAPPEL, AL .

BIOCHEMISTRY, 1969, 8 (07) :2821-+

[7] FLUORESCENT PRODUCTS OF LIPID PEROXIDATION OF MITOCHONDRIA AND MICROSOMES [J].

DILLARD, CJ ;

TAPPEL, AL .

LIPIDS, 1971, 6 (10) :715-+

[8]

FRIEDMAN L, 1950, J BIOL CHEM, V184, P599

[9] STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .6. THE REACTIVITY OF THE TERMINAL AMINO GROUPS OF LYSINE IN MODEL SYSTEMS [J].

HANNAN, RS ;

LEA, CH .

BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (03) :293-305

[10] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J].

HODGE, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) :928-943

← 1 2 →