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Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
supercritical carbon dioxide (SC-CO2) pressure Maillard reaction ribose cysteine volatiles
2014/2/27
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile com...
Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Transformation Pathways of Reductones in the Advanced Maillard Reaction
Maillard reaction antioxidants reductones norfuraneol carbaldehydes
2014/3/10
The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2H-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) was studied in he...
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Maillard reaction fluorescent intermediate compounds (FIC) breakfast cereals
2014/3/3
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first ...