Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

Mechanochemistry is gaining increasing interest as an efficient tool for solvent-free organic transformations. Recently, it was applied to perform the Maillard reaction of glucose with various amino acids that lead to the selective formation of Schiff bases and their Amadori rearrangement products....

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Veröffentlicht in:	European food research & technology 2021, Vol.247 (1), p.111-120
Hauptverfasser:	Xing, Haoran, Yaylayan, Varoujan
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Amadori compounds Amino acids Analytical Chemistry Ball milling Biotechnology Browning Chemical composition Chemical properties Chemistry Chemistry and Materials Science Decarboxylation Flavor Food Science Forestry Glucose Histidine Imines Low temperature Maillard reaction Mass spectrometry Mass spectroscopy Original Paper Pyrazines Pyrolysis Thermal properties Thermodynamic properties
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