ALDEHYDE-AMINE CONDENSATION REACTION - A POSSIBLE FATE OF CARBONYLS IN FOODS

被引：56

作者：

MONTGOMERY, MW

DAY, EA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01849.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：828 / +

页数：1

相关论文

共 12 条

[1] Bellamy L.J., 1975, LONDON
[2] INTERACTION BETWEEN CARBONYL GROUPS AND BIOLOGICALLY ESSENTIAL SUBSTITUENTS .1. THE EFFECT OF KETONES ON OPTICALLY ACTIVE AMINO-DERIVATIVES
BERGEL, F
LEWIS, GE
ORR, SFD
BUTLER, J
[J]. JOURNAL OF THE CHEMICAL SOCIETY, 1959, (APR): : 1431 - 1437
[3] NON-ENZYMIC BROWNING - ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS AN INHIBITOR OF BROWNING
BURTON, HS
MCWEENY, DJ
BILTCLIFFE, DO
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (12) : 911 - &
[4] DANIELS F, 1956, EXPERIMENTAL PHYSICA, P136
[5] HINE J, 1956, PHYSICAL ORGANIC CHE, P246
[6] DETECTION OF INTERMEDIATE COMPOUNDS IN THE EARLY STAGES OF BROWNING REACTION IN MILK PRODUCTS
KEENEY, M
BASSETTE, R
[J]. JOURNAL OF DAIRY SCIENCE, 1959, 42 (06) : 945 - 960
[7] DEGRADATION OF MONOCARBONYLS FROM AUTOXIDIZING LIPIDS
LILLARD, DA
DAY, EA
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (08) : 549 - &
[8] THE REACTION OF ALDEHYDES WITH ALDIMINES
PATRICK, TM
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (12) : 2984 - 2986
[9] Effect of structure on reactivity of carbonyl compounds; temperature coefficients of rate of formation of several semicarbazones
Price, FP
Hammett, LP
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1941, 63 : 2387 - 2393
[10] SCHWARTZ DP, 1960, 138 ACS M NEW YORK