Chemistry Reference
In-Depth Information
Mauron, J., Bujard, E. 1964. Guanidation, an alternative approach to the determination of
available lysine in foods. In: Proc. 6th Int. Congr. Nutrition (C.F. Mills, R. Passmore, eds.),
p. 489, E. & S. Livingstone Ltd, London.
Mayer, J., Conrad, J., Klaiber, I., Lutz-Wahl, S., Beifuss, U., Fischer, L. 2004. Enzymatic
production and complete nuclear magnetic resonance assignment of the sugar lactulose.
J. Agric. Food Chem. 52, 6983-6990.
McGookin, B.J. 1991. Casein-sugar reaction products as antioxidants. Food Res. Quart. 51, 55-59.
Mennella, C., Visciano, M., Napolitano, A., Del Castillo, M.D., Fogliano, V. 2006. Glycation of
lysine-containing dipeptides. J. Peptide Sci. 12, 291-296.
Miao, S., Roos, Y. H. 2004. Comparison nonenzymatic browning kinetics in spray-dried and
freeze-dried carbohydrate-based food model systems. J. Food Sci. 69, 322-331.
Mijares, R.M., Park, G.L., Nelson, D.B., McIver, R.C. 1986. HPLC analysis of HMF in orange
juice. J. Food Sci. 55, 843-844.
Miller, R.E., Cantor, S.M. 1952. 2-Hydroxyacetylfuran from sugars. J. Am. Chem. Soc. 74,
5236-5237.
Minifie, B.W. 1989. Chocolate, Cocoa and Confectionery. Science and Technology, Third Edition,
Van Nostrand Reinhold, New York, USA.
Miyazawa, T., Oak, J-H., Nakagawa, K. 2005. A convenient method for preparation of
high-purity, Amadori-glycated phosphatidylethanolamine and its prooxidant effect. Ann.
N.Y. Acad. Sci. 1043, 276-279.
Mizota, T., Seki, N., Kobuko, S. 2004. Transformation of lactulose trihydrate into aqueous
lactulose by fluidized bed drying and its characterization. Carbohyd. Res. 339, 1069-1075.
Mizota, T., Tamura, Y., Tomita, M., Okonogi, S. 1987. Lactulose as a sugar with physiological
significance, Bulletin 212, International Dairy Federation, Brussels, pp. 69-76.
Moll, N., Gross, B. 1981. Isolation and purification of Amadori compounds by semi- preparative
reversed-phase high performance liquid chromatography. J. Chromatogr. 206, 186-192.
Moller, A.B. 1981. Chemical changes in ultra heat treated milk during storage. Prog. Food Nutr.
Sci. 5, 357-368.
Moller, A.B., Andrews, A.T., Cheeseman, G.C. 1977a. Chemical changes in ultra-heat-treated
milk during storage. I. Hydrolysis of casein by incubation with pronase and a peptidase
mixture. J. Dairy Res. 44, 259-266.
Moller, A.B., Andrews, A.T., Cheeseman, G.C. 1977b. Chemical changes in ultra-heat-treated
milk during storage. II. Lactuloselysine and fructoselysine formation by the Maillard reac-
tion. J. Dairy Res. 44, 267-275.
Molner-Perl, I., Friedman, M. 1990. Inhibition of browning by sulfur amino acids. 2. Fruit juices
and protein-containing foods. J. Agric. Food Chem. 38, 1648-1651.
Montgomery, E.M., Hudson, C.S. 1930. Relations between rotatory power and structure in the
sugar group. XXVII. Synthesis of a new disaccharide ketose (lactulose) from lactose. J. Am.
Chem. Soc. 52, 2101-2106.
Montilla, A., del Castillo, M.D., Sanz, M.L., Olano, A. 2005a. Egg shell as catalyst of lactose
isomerisation to lactulose. Food Chem. 90, 883-890.
Montilla, A., Moreno, F.J., Olano, A. 2005b. A reliable gas chromatographic determination of
lactulose in dairy samples. Chromatographia 62, 311-314.
Morales, F.J., Jim´nez-P´rez, S. 2001. Free radical scavenging capacity of Maillard reaction
products as related to colour and fluorescence. Food Chem. 72(1), 119-125.
Morales, F.J., Romero, C., Jim´nez-P´rez, S. 1996. Florescence associated with Maillard reaction
in milk and milk-resembling systems. Food Chem. 57(3), 423-428.
Morales, F.J., Romero, C., Jimenez-Perez, S. 1997. Chromatographic determination of bound
hydroxymethylfurfural as an index of milk protein glycosylation. J. Agric. Food Chem. 45,
1570-1573.
