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Effect of drying methods on the reactivity of chitosan towards Maillard reaction

✍ Scribed by Ana B. García-Bermejo; Alejandra Cardelle-Cobas; Ana I. Ruiz-Matute; Fernando Montañés; Agustín Olano; Nieves Corzo

Book ID
113628203
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
1007 KB
Volume
29
Category
Article
ISSN
0268-005X

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Effect of pressure on processes modelling the Maillard reaction
✍ Neil S. Isaacs; Mark Coulson 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 379 KB 👁 2 views

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'