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Centre virtuel de documenation du Centre Acer

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Catégorie Chimie
Sous-catégorie Caramélisation

[-----------------------], Browning reactions, Basic Food Chemistry, p. 179-183,

DEL PILAR BUERA.M, JORGE CHIRIFE SILVA L. RESNIK AND ROBERTO D. and LOZANO, NONENZYMATIC BROWNING IN LIQUID MODEL SYSTEMS OF HIGH WATER ACTIVITY: KINETICS OF COLOR CHANGES DUE TO REACTION BETWEEN GLUCOSE AND GLYCINE PEPTIDES, JOURNAL OF FOOD SCIENCE VOL 52 NO 4, 1987

Dr Geert Andersen, Microstructure des sucres cuits et des caramels, 22ieme assemblee de la P.M.C.A., 1991

Edgington-JM, Brownfield Woods, Illinois: present composition and changes in community structure., Transactions-of-the-Illinois-State-Academy-of-Science. 1991, 84: 3-4, 95-112; 14 ref., 1991

Goldfarb-B, Hendrick-R, and Pregitzer-K, Seasonal nitrogen and carbon concentrations in white, brown and woody fine roots of sugar maple (Acer saccharum Marsh.)., Plant-and-Soil. 1990, 126: 1, 144-148; 14 ref., 1990

James P. Danehy, Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor, Advances in food research, vol.30, 1986

LENTO, H. G. UNDERWOOD J. C. WILLITS C. O., BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF pH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS., FOOD RESEARCH, VOL. 25, NO. 6, 1960

LENTO, H. G. UNDERWOOD J. C. WILLITS C. O., BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES., FOOD RESEARCH, VOL. 25, NO. 6, 1959

nul, Nonenzymic browning reactions, Hodge, 1967

PETRIELLA. CLAUDIO, SILVIA. L. RESNIK ROBERTO D. LOZANO AND JORGE and CHIRIFE, KINETIC OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY; COLOR CHANGES DUE TO NONENZYMATIC BROWNING, JOURNAL OF FOOD SCIENCE, 1985

Shaw-PE, Tatum-JH, and Berry-RE, Base-catalysed fructose degradation and its relation to non-enzymic browning., Journal-of-Agricultural-and-Food-Chemistry; 16 (6) 979-82, 18 ref., 1968

STINSON, E. E. WILLITS C. O., ISOLATION AND CHARACTERIZATION OF THE HIGH MOLECULAR WEIGHT BROWN COLORANT OF MAPLE SIRUP., J. AGR. FOOD CHEM., VOL. 13, NO. 4, 1965

STOCK. A, MICROSTRUCTURE DES SUCRES CUITS ET DES CARAMELS, CHOCOLATERIE, CONFISERIE DE FRANCE, 1969

UNDERWOOD, J. C. LENTO H. G. WILLITS C. O., 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., FOOD RESEARCH, VOL. 24, NO. 2, 1959

UNDERWOOD, J. C. WILLITS C. O. LENTO H. G., BROWNING OF SUGAR SOLUTIONS. VI. ISOLATION AND CHARACTERIZATION OF THE BROWN PIGMENT IN MAPLE SIRUP., J. OF FOOD SCIENCE, VOL. 26, NO. 4, 1961

Willits C.O., Underwood J. C. Lento H. G. Ricciuti C., Browning of sugar solutions. I. Effect of pH and type of amino acid in dilute sugar solutions, Food Research, 1958

 

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