ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Common amino acids and amide derivatives have been ranked according to the intensity of Maillard browning formed when heated in an autoclave at 121°C for 10 min, under identical conditions, with each of the sugars D-ribose, D-glucose, D-fructose, α-lactose and sucrose. The amino compounds have been grouped into high, intermediate and low browning producing groups. Browning formed by heating a representative of each group with D-glucose, D-fructose and α-lactose at pH values ranging from 6–12 was studied. Maximum browning was obtained at a pH value of about 10 in all of the amino acid-sugar solutions tested.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10432.x
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