AQUEOUS, HIGH-TEMPERATURE TRANSFORMATION OF CARBOHYDRATES RELATIVE TO UTILIZATION OF BIOMASS

被引：114

作者：

THEANDER, O ^{[1
]}

NELSON, DA ^{[1
]}

机构：

[1] PACIFIC NW LAB, RICHLAND, WA 99352 USA

来源：

ADVANCES IN CARBOHYDRATE CHEMISTRY AND BIOCHEMISTRY | 1988年 / 46卷

关键词：

D O I：

10.1016/S0065-2318(08)60169-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：273 / 326

页数：54

共 262 条

[91] DARSTELLUNG UND VERHALTEN WEITERER N-SUBSTITUIERTER 2-AMINO-2-DESOXY-ALDOSEN AUS D-FRUCTOSE UND AMINOSAUREN [J].

HEYNS, K ;

BREUER, H .

CHEMISCHE BERICHTE-RECUEIL, 1958, 91 (12) :2750-2762

[92]

HEYNS K, 1966, CARBOHYD RES, V2, P328

[93] ACID-CATALYZED DEHYDRATION OF 1-BENZYLAMINO-1-DEOXY-D-THREO-PENTULOSE, 1-DIBENZYLAMINO-1-DEOXY-D-FRUCTURONIC ACID, AND D-GLUCURONIC ACID [J].

HICKS, KB ;

FEATHER, MS .

CARBOHYDRATE RESEARCH, 1977, 54 (02) :209-215

[94] STUDIES ON MECHANISM OF FORMATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A COMPONENT OF BEEF FLAVOR, FROM AMADORI PRODUCTS [J].

HICKS, KB ;

FEATHER, MS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (05) :957-960

[95] PRODUCTION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A COMPONENT OF BEEF FLAVOR, FROM A 1-AMINO-1-DEOXY-D-FRUCTURONIC ACID [J].

HICKS, KB ;

HARRIS, DW ;

FEATHER, MS ;

LOEPPKY, RN .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) :724-725

[96]

Hodge J. E., 1963, P AM SOC BREW CHEM, P84

[97] N-GLYCOSYL DERIVATIVES OF SECONDARY AMINES [J].

HODGE, JE ;

RIST, CE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (06) :1494-1497

[98] THE AMADORI REARRANGEMENT [J].

HODGE, JE .

ADVANCES IN CARBOHYDRATE CHEMISTRY, 1955, 10 :169-205

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

HODGE, JE .

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

[100]

HODGE JE, 1972, CEREAL SCI TODAY, V17, P34

← 5 6 7 8 9 10 11 12 13 14 →