Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach


1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 29 October - 01 November 2016 identifier identifier

  • Publication Type: Conference Paper / Summary Text
  • Doi Number: 10.1021/acs.jafc.6b01862
  • Keywords: caramelization, 3-deoxyglucosone, alpha-dicarbonyl compounds, glucose degradation, 5-hydroxymethyl-2-furfural, multiresponse kinetic modeling, sodium chloride, MAILLARD REACTION, AMADORI REARRANGEMENT, ACRYLAMIDE FORMATION, SUCROSE, DEGRADATION, PYROLYSIS, FOOD, 5-(HYDROXYMETHYL)-2-FURALDEHYDE, CARAMELISATION, ALPHA-BET(A)