Physical changes induced by the Maillard reaction in a glucose-glycine solution Special issue: Physical properties
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| Published in | Food research international Vol. 32; no. 4; pp. 299 - 304 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier
1999
|
| Subjects | |
| Online Access | Get full text |
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| Author | MANZOCCO, L MALTINI, E |
|---|---|
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| Issue | 4 |
| Keywords | Viscosity Differential scanning calorimetry Solid phase extraction Freeze drying Molecular structure Enthalpy Maillard reaction Solutes Glucose Glycine Physical properties Glass transition temperature Thermal properties Reducing sugar Browning Analysis method Water activity Heating Aminoacid Water content Thermal analysis Aqueous solution Rheological properties |
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| StartPage | 299 |
| SubjectTerms | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards |
| Subtitle | Special issue: Physical properties |
| Title | Physical changes induced by the Maillard reaction in a glucose-glycine solution |
| Volume | 32 |
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