Chemistry Reference
In-Depth Information
Turner, L.G., Swaisgood, H.E., Hansen, A.P. 1978. Interaction of lactose and proteins of skim
milk during ultra-high temperature processing. J. Dairy Sci. 61, 384-392.
Urashima, T., Suyema, K., Adachi, S. 1988. The condensation of 5-(hydroxymethyl)-2-furalde-
hyde with some aldoses on heating. Food Chem. 29, 7-17.
van Boekel, M.A.J.S., Rehman, Z. 1987. Determination of hydroxymethylfurfural in heated milk
by high performance liquid chromatography. Neth. Milk Dairy J. 41, 297-306.
Verhaar, L.A.Th., van der Aalst, M.J.M., Beenackers, J.A.W.M., Kuster, B.F.M. 1979. Ion-
exchange chromatography of lactose-lactulose isomerization mixtures using a boric acid-
borate eluent. J. Chromatogr. 170, 363-370.
Venkatachalam, N., McMahon, D.J., Savello, P.A. 1993. Role of protein and lactose interactions
in the age gelation of ultra-high temperature processed concentrated skim milk. J. Dairy Sci.
76, 1882-1894.
Vinale, F., Monti, S. M., Panunzi, B., Fogliano, V. (1999). Convenient synthesis of lactulosely-
sine and its use for LC-MS analysis in milk-like model systems. J. Agric. Food Chem. 47,
4700-4706.
Vogel, J., Westphal, G., Pippig, C. 1988. Mutarotation of D -glucose in dependence on the
reaction environment. Nahrung 32, 709-714.
Warmbier, H.C., Schnickels, R.A., Labuza, T.P. 1976. Effect of glycerol on non-enzymatic
browning in a solid intermediate moisture model food system. J. Food Sci. 41, 528-531.
Weenan, H., Tjan, S.B. 1992. Analysis structure and reactivity of 3-deoxyglucosone. In: Flavor
Precursors. Thermal and Enzymatic Conversions (R. Teranishi, G.R. Takeoka, M. Guntert,
eds.), pp. 217-231, American Chemical Society, Washington, DC, USA.
Wertheim, J.H., Procter, B.E., Goldblith, S.A. 1956. Radiation preservation of milk and
milk products. IV. Radiation-induced browning and some related chemical changes in
milk. J. Dairy Sci. 39, 1236-1246.
Westphal, G., Kroh, L., Follmer, U. 1988. Investigations on the Maillard reaction. Part 16. The
reactivity of Amadori compounds in dependence on the reaction medium. Nahrung 32,
117-120.
Wolf, J.C., Thompson, D.R., Reineccius, G.A. 1977. Initial losses of available lysine in model
systems. J. Food Sci. 42, 1540-1544.
Wolff, N., Cogan, U., Zuckerman, H., Karin, N., Levy, Y., Krasik, Y.E., Felsteiner, J., Reifen, R.,
Yannai, S. 2004. Decrease of the allergenic activity of foods by shock waves. Czech J. Food Sci.
22(Special Issue), 36-39.
Wu, H., Govindarajan, S., Smith, T., Rosen, J.D., Ho, C.-T. 1990. Glucose-lysozyme reactions in
a restricted water environment. In: The Maillard Reaction in Food Processing, Human
Nutrition and Physiology (P.A Finot, H.U. Aeschbacher, R.F. Hurrell, R. Liardon, eds.),
pp. 85-90, Birkh¨ user Verlag, Basel.
Yang, R., Shin, D.B. 1980. Study on the amino-carbonyl reaction. Korean J. Food Sci. Technol.
12, 88-96.
Yaylayan, V. 1990. In search of alternative mechanisms for the Maillard reaction. Trends Food
Sci. Technol. 1, 20-22.
Yaylayan, V.A., Forage, N.G. 1991. Determination of the kinetics and mechanism of decom-
position of tryptophan Amadori rearrangement product by RP-HPLC analysis. J. Agric.
Food Chem. 39, 364-369.
Yaylayan, V.A., Forage, N.G. 1992. A kinetic model for the reaction of tryptophan with
glucose and mannose - the role of diglycation in the Maillard reaction, Food Chem. 44,
201-208.
Yaylayan, V.A., Huyghues-Despointes, A. 1994. Chemistry of Amadori rearrangement
products: analysis, synthesis, kinetics, reactions, and spectroscopic properties. Crit. Rev.
Food Sci. Nutr. 34, 321-369.
Search WWH ::




Custom Search