Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.
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چکیده
منابع مشابه
Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer
The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...
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The mechanism of the self-reaction of HCO radicals is investigated by using high-level quantum-chemical methods including M05-2X, CCSD, CCSD(T) and CRCC(2,3). Next, the rate coefficients for several product channels as a function of pressure and temperature are computed by employing statistical rate theories. Four important product channels are predicted to be CO + CO + H2, HCOH + OH, cis-(HCO)...
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Maillard reaction products were prepared by heating xylose and lysine at pH 9.0 and 100°C for 3 h, and then fractionated by ethyl ether and ethanol into acidic, neutral and basic low-molecular-weight, ethanol-soluble and ethanol-insoluble fractions. The ethanol-soluble and -insoluble fractions were the major fractions of the xylose-lysine Maillard reaction products (XL MRPs), contributing 79.5%...
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ژورنال
عنوان ژورنال: The Japanese Journal of Nutrition and Dietetics
سال: 1986
ISSN: 1883-7921,0021-5147
DOI: 10.5264/eiyogakuzashi.44.307