STUDY OF DIALYZABLE MELANOIDIN FRACTIONS IN AQUEUOS-ETHANOLIC D-LACTOSE - ARYL AMINE SYSTEMS
https://doi.org/ 10.21285/2227-2925-2017-7-2-181-184
Abstract
About the Authors
I. S. CherepanovRussian Federation
G. M. Abdullina
Russian Federation
References
1. Yaylayan V.A., Mandeville S. Stereochemical control of maltol formation in Maillard reaction // J. Agric. Food Chem. 1994. V. 42, N 5. P. 771-775.
2. Yaylayan V.A., Kaminsky E. Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system // Food Chem. 1998. V. 63, N 1. P. 25-31.
3. Kim J.-S., Lee Y.-S. The influence of pH on the color development of melanoidins formed from fructose/amino acid enantiomer model systems // J. Food Sci. Nutr. 2008. V. 13, N 2. P. 306-312. DOI: 10.3746/jfn.2008.13.4.306.
Review
For citations:
Cherepanov I.S., Abdullina G.M. STUDY OF DIALYZABLE MELANOIDIN FRACTIONS IN AQUEUOS-ETHANOLIC D-LACTOSE - ARYL AMINE SYSTEMS. Proceedings of Universities. Applied Chemistry and Biotechnology. 2017;7(2):181-184. (In Russ.) https://doi.org/ 10.21285/2227-2925-2017-7-2-181-184