Article in Edited Volumes


Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions


Publication Details
Author(s): Pischetsrieder M, Severin T
Title edited volumes: Chemical Markers for Processed and Stored Foods
Publisher: American Chemical Society
Publishing place: Washington
Publication year: 1996
Title of series: ACS Symposium Series
Volume: 631
Pages range: 14-23
ISBN: 0-8412-3404-3
ISSN: 0097-6156

Abstract

The degradation of 1,4-glycosidic linked disaccharides, such as maltose and lactose under the condition of the Maillard reaction has been investigated. Two aminoreductones could be isolated which are derived from the 4-deoxyglucosone. Breakdown via the 1-deoxyglucosone pathway leads to 11 typical disaccharide-products. These compounds are not found in glucose reaction mixtures. All these substances can be analyzed using an HPLC system. The correlation between product composition and reaction temperature, time and pH-value has been investigated.



How to cite
APA: Pischetsrieder, M., & Severin, T. (1996). Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions. In Chemical Markers for Processed and Stored Foods (pp. 14-23). Washington: American Chemical Society.

MLA: Pischetsrieder, Monika, and Theodor Severin. "Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions." Chemical Markers for Processed and Stored Foods Washington: American Chemical Society, 1996. 14-23.

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