ALDEHYDE-AMINE CONDENSATION REACTION - A POSSIBLE FATE OF CARBONYLS IN FOODS

被引：56

作者：

MONTGOMERY, MW

DAY, EA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01849.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：828 / +

页数：1

共 12 条

[1]

Bellamy L.J., 1975, LONDON

[2] INTERACTION BETWEEN CARBONYL GROUPS AND BIOLOGICALLY ESSENTIAL SUBSTITUENTS .1. THE EFFECT OF KETONES ON OPTICALLY ACTIVE AMINO-DERIVATIVES [J].

BERGEL, F ;

LEWIS, GE ;

ORR, SFD ;

BUTLER, J .

JOURNAL OF THE CHEMICAL SOCIETY, 1959, (APR) :1431-1437

[3] NON-ENZYMIC BROWNING - ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS AN INHIBITOR OF BROWNING [J].

BURTON, HS ;

MCWEENY, DJ ;

BILTCLIFFE, DO .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (12) :911-&

[4]

DANIELS F, 1956, EXPERIMENTAL PHYSICA, P136

[5]

HINE J, 1956, PHYSICAL ORGANIC CHE, P246

[6] DETECTION OF INTERMEDIATE COMPOUNDS IN THE EARLY STAGES OF BROWNING REACTION IN MILK PRODUCTS [J].

KEENEY, M ;

BASSETTE, R .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (06) :945-960

[7] DEGRADATION OF MONOCARBONYLS FROM AUTOXIDIZING LIPIDS [J].

LILLARD, DA ;

DAY, EA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (08) :549-&

[8] THE REACTION OF ALDEHYDES WITH ALDIMINES [J].

PATRICK, TM .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (12) :2984-2986

[9] Effect of structure on reactivity of carbonyl compounds; temperature coefficients of rate of formation of several semicarbazones [J].

Price, FP ;

Hammett, LP .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1941, 63 :2387-2393

[10]

SCHWARTZ DP, 1960, 138 ACS M NEW YORK

← 1 2 →