Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90 ̊C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin was also reduced by the add...

Carboxylic acid-functionalized SWNTs prepared via the reaction of an amino acid, NH2(CH2)nCO2H, with fluoronanotubes show similar levels of sidewall functionalization; however, the solubility in water is controlled by the length of the hydrocarbon side chain (i.e., n). The 6-aminohexanoic acid derivative is soluble in aqueous solution (0.5 mg mL(-1)) between pH 4 and 11, whereas the glysine and...

in order to study the variation of fatty acids and protein content of soybean seeds and correlated morphological and phenological traits by canonical correlation analysis, 25 genotypes were evaluated with latis square design in baieakola agricultural research station of mazandaran agricultural research center in 2001. a number of 20 agronomic and eight quality traits were measured. the variatio...