INFLUENCE OF STARCH PLUS GLUTEN ON THE NONENZYMIC BROWNING REACTION OF THE GLUCOSE GLUTAMIC-ACID SYSTEM

被引：1

作者：

BERRY, SK ^{[1
]}

GRAMSHAW, JW ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD SCI,LEEDS LS2 9JT,W YORKSHIRE,ENGLAND

来源：

关键词：

D O I：

10.1021/jf00084a034

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1265 / 1267

页数：3

共 20 条

[1] INDUSTRIAL ASPECTS OF BROWNING REACTION [J].

BARNES, HM ;

KAUFMAN, CW .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (09) :1167-1170

BERRY, SK ;

GRAMSHAW, JW .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1986, 182 (03) :219-223

[3]

BERRY SK, 1974, CHEM IND-LONDON, P459

[4]

BERRY SK, 1970, UNPUB

[5]

Cronin D. A., 1972, International Journal of Mass Spectrometry and Ion Physics, V10, P47, DOI 10.1016/0020-7381(72)80072-X

[6]

CRONIN DA, 1970, J CHROMATOGR, V48, P406

[7]

DUBOIS DK, 1969, AM SOC BAKERY ENG B, P188

[8]

FOLKES DJ, 1981, PROG FOOD NUTR SCI, V5, P369

[9]

HERTZ WJ, 1960, FOOD RES, V25, P491

[10]

HLYNKA I, 1949, CEREAL CHEM, V26, P513