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The chemistry of non-enzymic browning in foods and its control by sulphites

✍ Scribed by D. J. McWeeny; M. E. Knowles; J. F. Hearne

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
607 KB
Volume
25
Category
Article
ISSN
0022-5142

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## Abstract The ion exchange behaviour of 3‐deoxy‐4‐sulphopentosulose is markedly influenced by the presence of hydrogen sulphite ion, the dihydroxysulphonate being held more firmly on a strongly basic resin than the free dicarbonylic product. The apparent formation of other sulphonates in model as