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Classifying the maillard reaction: Evolution of the product development process

Book ID
117617218
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
140 KB
Volume
8
Category
Article
ISSN
0924-2244

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The Maillard reaction between tryptophan and glucose or xylose was studied as a function of pressure. Using model reactions, volumes of activation for the formation of the intermediate imine and the Amadori rearrangement and for the decomposition of the aminoketose were measured as -14, 8 and 17 cm'