L-ascorbic acid in nonenzymatic reactions. I: Reaction with glycine

The influence of the water content, molar ratio, time and temperature on the formation of nondialysable melanoidins produced by the interaction of L-ascorbic acid and glycine has been studied. The isolated polymers have been characterized by spectrum analysis and fractionated using gel chromatograph...

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Veröffentlicht in:	Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1995, Vol.200 (1), p.52-58
Hauptverfasser:	ROGACHEVA, S. M, KUNTCHEVA, M. J, PANCHEV, I. N, OBRETENOV, T. D
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic Acid - chemistry Biological and medical sciences Chromatography, Gel Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Glycine - chemistry Kinetics Polymers Thermodynamics Time Factors Water
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