MAILLARD REACTION IN FOOD PRODUCTS CARBON DIOXIDE PRODUCTION

[1] The reaction between amino acids and glucose [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1929, 21 : 47 - 50

[2] BURTON HS, 1964, CHEM IND, V11, P462

[3] FISHER RA, 1949, DESIGN EXPERIMENTS, P104

[4] Grunhut L, 1921, BIOCHEM Z, V121, P109

[5] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[6] LANGER AW, THESIS OHIO STATE U

[7] NITROGEN-FREE CARBOXYLIC ACIDS IN THE BROWNING REACTION [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11): : 2591 - 2594

[8] NONENZYMATIC BROWNING OF FOODSTUFFS - PRODUCTION OF CARBON DIOXIDE [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11): : 2587 - 2591

[9] LUH BS, 1961, FOOD TECHNOL-CHICAGO, V15, P52

[10] Maillard LC, 1912, CR HEBD ACAD SCI, V154, P66

[1] The reaction between amino acids and glucose [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1929, 21 : 47 - 50

[2] BURTON HS, 1964, CHEM IND, V11, P462

[3] FISHER RA, 1949, DESIGN EXPERIMENTS, P104

[4] Grunhut L, 1921, BIOCHEM Z, V121, P109

[5] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[6] LANGER AW, THESIS OHIO STATE U

[7] NITROGEN-FREE CARBOXYLIC ACIDS IN THE BROWNING REACTION [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11): : 2591 - 2594

[8] NONENZYMATIC BROWNING OF FOODSTUFFS - PRODUCTION OF CARBON DIOXIDE [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1949, 41 (11): : 2587 - 2591

[9] LUH BS, 1961, FOOD TECHNOL-CHICAGO, V15, P52

[10] Maillard LC, 1912, CR HEBD ACAD SCI, V154, P66