Effect of high hydrostatic pressure combined with pH and temperature on glucose/fructose-leucine/lysine/glutamate browning reactions

Effect of high hydrostatic pressure (100MPa) combined with pH (6.0, 7.0 and 8.0) and temperatures (80 deg C and 90 deg C) on Maillard reaction was investigated via the sugar (glucose or fructose)-amino acid (leucine, lysine or glutamate) solution models. Overall intermediate and final browning produ...

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Veröffentlicht in:	Journal of the Faculty of Agriculture, Kyushu University Kyushu University, 2003-10, Vol.48 (1-2), p.135-142
Hauptverfasser:	Komthong, P. (Kyushu Univ., Fukuoka (Japan). Faculty of Agriculture), Katoh, T, Igura, N, Shimoda, M, Hayakawa, I
Format:	Artikel
Sprache:	eng
Schlagworte:	AMINO ACIDS FOOD TECHNOLOGY MAILLARD REACTION PRESSURE SUGARS TEMPERATURE
Online-Zugang:	Volltext
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