STUDIES ON THE MAILLARD BROWNING REACTION BETWEEN ASPARTAME AND GLUCOSE

被引：10

作者：

HUANG, TC ^{[1
]}

SOLIMAN, AA ^{[1
]}

ROSEN, RT ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903

来源：

FOOD CHEMISTRY | 1987年 / 24卷 / 03期

关键词：

D O I：

10.1016/0308-8146(87)90150-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：187 / 196

页数：10

共 10 条

[1]

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[2]

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[3]

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[5] NMR-SPECTROSCOPY OF N-(1-DEOXY-D-FRUCTOS-1-YL)-L-AMINO ACIDS (FRUCTOSE AMINO-ACIDS) [J].

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[7] ANALYSIS OF THE PEPTIDE SWEETENER ASPARTAME BY LIQUID-CHROMATOGRAPHY [J].

SCHERZ, JC ;

MONTI, JC ;

JOST, R .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1983, 177 (02) :124-128

[8] KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH-TEMPERATURES [J].

STAMP, JA ;

LABUZA, TP .

JOURNAL OF FOOD SCIENCE, 1983, 48 (02) :543-&

[9] DETERMINATION OF ASPARTAME AND ITS BREAKDOWN PRODUCTS IN SOFT DRINKS BY REVERSE-PHASE CHROMATOGRAPHY WITH UV DETECTION [J].

TSANG, WS ;

CLARKE, MA ;

PARRISH, FW .

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[10]

WEBB NG, 1984, J ASSOC OFF ANA CHEM, V67, P510

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