Concepedia

BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE <sup>a</sup>

J. C. UNDERWOOD, Harry G Lento, C O Willits

Journal of Food Science · 1959 · 24 citations · 7 references

DOI

Concepts

References

7

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

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The Interaction of Free Amino-Nitrogen and Glucose

Henry Borsook, Hardolph Wasteneys · Biochemical Journal · 1925 · 33 citations · Full text

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The interaction of α-amino-acids and peptides with sugars in aqueous solution

Max Fränkel, A. Katchalsky · Biochemical Journal · 1937 · 28 citations · Full text

, , +11

BROWNING OF SUGAR SOLUTIONS

C O Willits, J. C. UNDERWOOD, Harry G Lento et al. · Journal of Food Science · 1958 · 28 citations

, , +9

Kenetics of aldose-amino acid interaction

A. Katchalsky, Nathan Sharon · Biochimica et Biophysica Acta · 1953 · 24 citations

, , +5