نتایج جستجو برای: maillard reaction
تعداد نتایج: 412659 فیلتر نتایج به سال:
The formation of acrylamide was investigated in model systems based on asparagine and glucose under low moisture Maillard reaction conditions as a function of reaction temperature, time, physical state, water activity, and glass transition temperature. Equimolar amorphous glucose/asparagine systems with different water activities were prepared by freeze drying and were shown to quickly move to ...
Two nonvolatile beta-carboline alkaloids were isolated from the Maillard reaction between xylose and tryptophan by solvent extraction and flash silica gel column chromatography. Their structures were elucidated by spectral methods (UV, MS, and NMR) as 1-(1,4-dihydroxybutyl)-beta-carboline and 1-(1,3, 4-trihydroxybutyl)-beta-carboline.
The Maillard reaction is of great significance in food, herb medicines, and life processes. It usually occurring during the process food medicines processing storage. formed productions (MRPs) not only generate a large number efficacy components but also small amount harmful substance that cannot be ignored. Some MRPs, especially advanced glycation end products (AGEs) are concerning humans, bas...
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