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Effect of pH on the Maillard Reaction of [13C5]Xylose, Cysteine, and Thiamin

✍ Scribed by Cerny, Christoph; Briffod, Matthieu

Book ID
115460970
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
50 KB
Volume
55
Category
Article
ISSN
0021-8561

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πŸ“œ SIMILAR VOLUMES

Effect of pH on the Maillard Reaction of
Effect of pH on the Maillard Reaction of [13C5]Xylose, Cysteine, and Thiamin
✍ Cerny, Christoph; Briffod, Matthieu πŸ“‚ Article πŸ“… 2007 πŸ› American Chemical Society 🌐 English βš– 50 KB

The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [ 13 C 5 ]xylose, cysteine, and thiamin. The use of 13 C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorpor

Effects of lard on the formation of vola
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose
✍ Yongxia Xu; Qingchan Chen; Shengjiao Lei; Peng Wu; Gang Fan; Xiaoyun Xu; Siyi Pa πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 95 KB

## BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Head