Browning Reaction of Carbohydrates. II. Browning Reaction of Concentreted Sugar Solution.
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چکیده
منابع مشابه
Browning reaction systems as sources of mutagens and antimutagens.
Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the ab...
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The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...
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Glucosylisomaltol is proposed as a new indicator of the browning reaction in baby cereals and bread. The glucosylisomaltol was synthesized from maltose and proline, purified by semipreparative HPLC, and characterized by NMR, high-resolution mass spectrometry, and GC-MS analysis. Analysis of glucosylisomaltol, previously separated from cereals by centrifugation, was carried out by reversed-phase...
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ژورنال
عنوان ژورنال: The Journal of the Society of Chemical Industry, Japan
سال: 1954
ISSN: 0023-2734,2185-0860
DOI: 10.1246/nikkashi1898.57.249