EFFECTS OF PH AND TEMPERATURE ON CARBONYLS AND AROMAS PRODUCED IN HEATED AMINO ACID-SUGAR MIXTURES

被引：39

作者：

ELODE, KE

DORNSEIFER, TP

KEITH, ES

POWERS, JJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00505.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：351 / +

页数：1

共 33 条

[1] BEACHAM HH, 1951, FOOD RES, V16, P439
[2] BORETTI G, 1944, CHIMICA IND, V26, P31
[3] BORETTI G, 1944, CA 6424, V40
[4] DORNSEIFER TP, 1963, FOOD TECHNOL-CHICAGO, V17, P1330
[5] DORNSEIFER TP, 1965, FOOD TECHNOL, V19, P195
[6] POTATO SUGARS - QUANTITATIVE ANALYSIS OF GLUCOSE + FRUCTOSE IN POTATOES
FURUHOLMEN, AM
WINEFORDNER, JD
KNAPP, FW
DENNISON, RA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) : 109 - &
[7] POTATO AMINO ACIDS - ISOLATION CONCENTRATION SEPARATION + IDENTIFICATION OF AMINO ACIDS IN POTATOES BY ION EXCHANGE + PAPER CHROMATOGRAPHY
FURUHOLMEN, AM
WINEFORDNER, JD
DENNISON, RA
KNAPP, FW
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) : 112 - &
[8] HABIB AT, 1957, FOOD TECHNOL-CHICAGO, V11, P85
[9] REACTION BETWEEN GLUCOSE AND THE TERMINAL AMINO GROUP OF LYSINE
HANNAN, RS
LEA, CH
[J]. NATURE, 1951, 168 (4278) : 744 - 745
[10] A STUDY ON THE REACTION OF ALDOSES AND AMINO ACIDS
HAUGAARD, G
TUMERMAN, L
SILVESTRI, H
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1951, 73 (10) : 4594 - 4600