Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach
Atıf İçin Kopyala
KOCADAĞLI T., GÖKMEN V.
1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 29 Ekim - 01 Kasım 2016
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Yayın Türü:
Bildiri / Özet Bildiri
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Doi Numarası:
10.1021/acs.jafc.6b01862
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Anahtar Kelimeler:
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)
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Hacettepe Üniversitesi Adresli:
Evet