Novel approaches to the analysis of the Maillard reaction of proteins
✍ Scribed by Siân E. Fayle; Jackie P. Healy; Paula A. Brown; Elizabeth A. Reid; Juliet A. Gerrard; Jennifer M. Ames
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 173 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0173-0835
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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'
The uniform distribution of the basic frequency positions is adopted, and the number of the basic frequencies is set to four. Figure shows the results of the dual-frequency antenna, and Figure shows the results of the broadband antenna. From the figure, it can be found that the results calculated