FORMATION OF PYRAZINES BY CHITIN PYROLYSIS

被引：16

作者：

KNORR, D

WAMPLER, TP

TEUTONICO, RA

机构：

[1] CHEM DATA SYST INC,OXFORD,PA 19363

[2] UNIV PENN,LEIDY LAB,DEPT BIOL,PHILADELPHIA,PA 19104

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10589.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1762 / 1763

页数：2

共 22 条

[1] CHITIN - NEW FACETS OF RESEARCH [J].

AUSTIN, PR ;

BRINE, CJ ;

CASTLE, JE ;

ZIKAKIS, JP .

SCIENCE, 1981, 212 (4496) :749-753

[2]

Bauermeister P., 1981, Manufacturing Confectioner, V61, P43

[3]

KNORR D, 1984, FOOD TECHNOL-CHICAGO, V38, P85

[4] DYE BINDING-PROPERTIES OF CHITIN AND CHITOSAN [J].

KNORR, D .

JOURNAL OF FOOD SCIENCE, 1983, 48 (01) :36-&

[5]

KNORR D, 1976, INT J FRUIT VEGETABL, V21, P166

[6] FACTORS AFFECTING FORMATION OF PYRAZINE COMPOUNDS IN SUGAR-AMINE REACTIONS [J].

KOEHLER, PE ;

ODELL, GV .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (05) :895-&

[7]

KROLL P, 1979, Z LEBENSM UNTERSUCH, V169, P111

[8]

KROLL P, 1978, ANGEWANDTE CHEM, V17, P754

[9] EFFECT OF CHITIN AS COAGULATING AID ON PROTEIN YIELD, COMPOSITION AND FUNCTIONALITY OF TOMATO SEED PROTEIN-CONCENTRATES [J].

LATLIEF, SJ ;

KNORR, D .

JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1587-1590

[10]

MAARSE H, 1978, ANAL FOOD BEVERAGES, P17

← 1 2 3 →