THE REACTIVITY OF INTERMEDIATES IN NON-ENZYMIC BROWNING REACTIONS TOWARDS NITRITE ION

被引：10
作者：
WEDZICHA, BL
HILL, D
COCKSHOTT, JB
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 03期
关键词：
D O I：
10.1002/jsfa.2740330319
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：306 / 308
页数：3
相关论文
共 10 条
[1]   A synthesis of dl-threonine [J].
Adkins, H ;
Reeve, EW .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 :1328-1331
[2]   ANALYSIS OF VOLATILE N-NITROSAMINES IN ALCOHOLIC BEVERAGES [J].
GOFF, EU ;
FINE, DH .
FOOD AND COSMETICS TOXICOLOGY, 1979, 17 (06) :569-573
[3]   CHEMICAL STUDIES ON AMINO-CARBONYL REACTION .1. ISOLATION OF 3-DEOXYPENTOSONE AND 3-DEOXYHEXOSONES FORMED BY BROWNING DEGRADATION OF N-GLYCOSIDES [J].
KATO, H .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1962, 26 (03) :187-&
[4]   A COMPARATIVE SURVEY OF THE NUTRITION AND PHYSIOLOGY OF MESOPHILIC SPECIES IN THE GENUS BACILLUS [J].
KNIGHT, BCJ ;
PROOM, H .
JOURNAL OF GENERAL MICROBIOLOGY, 1950, 4 (03) :508-&
[5]   DEGRADATION OF L-ASCORBIC ACID AND MECHANISM OF NONENZYMIC BROWNING REACTION .2. NON-OXIDATIVE DEGRADATION OF L-ASCORBIC ACID INCLUDING FORMATION OF 3-DEOXY-L-PENTOSONE [J].
KURATA, T ;
SAKURAI, Y .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (02) :170-+
[6]  
KURATA T, 1967, AGR BIOL CHEM TOKYO, V31, P177
[7]   NITRITE-LIPID REACTION IN AQUEOUS SYSTEM - INHIBITORY EFFECTS ON N-NITROSAMINE FORMATION [J].
KURECHI, T ;
KIKUGAWA, K .
JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1263-&
[8]   CHEMISTRY OF NON-ENZYMIC BROWNING IN FOODS AND ITS CONTROL BY SULFITES [J].
MCWEENY, DJ ;
KNOWLES, ME ;
HEARNE, JF .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (06) :735-746
[9]   CONTAMINATION OF BEER WITH TRACE QUANTITIES OF N-NITROSODIMETHYLAMINE [J].
SPIEGELHALDER, B ;
EISENBRAND, G ;
PREUSSMANN, R .
FOOD AND COSMETICS TOXICOLOGY, 1979, 17 (01) :29-31
[10]  
VOGEL AI, 1978, TXB PRACTICAL ORGANI, P755
1