Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
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چکیده
منابع مشابه
Optimised Procedure to Analyse Maillard Reaction- Associated Fluorescence in Cereal-Based Products
Delgado-Andrade C., Rufián-Henares J. A., Morales F. J. (2008): Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products. Czech J. Food Sci., 26: 339–346. 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 a...
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2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2008
ISSN: 1212-1800,1805-9317
DOI: 10.17221/39/2008-cjfs