FORMATION OF AROMATIC-COMPOUNDS FROM CARBOHYDRATES .3. REACTION OF D-GLUCOSE AND D-FRUCTOSE IN SLIGHTLY ACIDIC, AQUEOUS-SOLUTION

被引：103

作者：

POPOFF, T ^{[1
]}

THEANDER, O ^{[1
]}

机构：

[1] AGR COLL SWEDEN,DEPT CHEM,S-75007 UPPSALA 7,SWEDEN

来源：

ACTA CHEMICA SCANDINAVICA SERIES B-ORGANIC CHEMISTRY AND BIOCHEMISTRY | 1976年 / 30卷 / 05期

关键词：

D O I：

10.3891/acta.chem.scand.30b-0397

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：397 / 402

页数：6

共 43 条

[31] FORMATION OF SULFUR-CONTAINING-COMPOUNDS FROM REACTION OF D-GLUCOSE AND HYDROGEN-SULFIDE
SAKAGUCHI, M
SHIBAMOTO, T
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (05) : 1260 - 1262
[32] MODEL EXPERIMENTS FOR THE MAILLARD REACTION .3. VOLATILE PRODUCTS FROM THE REACTION OF D-GLUCOSE WITH 4-CHLOROANILINE
OTTO, R
BALTES, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 171 (04): : 286 - 291
[33] MODEL EXPERIMENTS FOR THE MAILLARD REACTION .8. IDENTIFICATION OF VOLATILE COMPOUNDS FROM THE REACTION OF D-GLUCOSE WITH L-PHENYLALANINE IN AN AQUEOUS-MEDIUM
MEVISSEN, L
BALTES, W
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1983, 176 (03): : 206 - 207
[34] ANTIOXIDANT ACTIVITY OF NONENZYMIC BROWNING REACTION PRODUCTS .3. FRACTIONATION OF BROWNING REACTION SOLUTION BETWEEN AMMONIA AND D-GLUCOSE AND ANTIOXIDANT ACTIVITY OF RESULTING FRACTIONS
KIRIGAYA, N
KATO, H
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (07): : A24 - &
[35] ANTIOXIDANT ACTIVITY OF NONENZYMIC BROWNING REACTION PRODUCTS .3. FRACTIONATION OF BROWNING REACTION SOLUTION BETWEEN AMMONIA AND D-GLUCOSE AND ANTIOXIDANT ACTIVITY OF RESULTING FRACTIONS
KIRIGAYA, N
KATO, H
FUJIMAKI, M
[J]. JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1971, 45 (06): : 292 - &
[36] FORMATION OF 4-AMINOBUTYRIC ACID-SPECIFIC MAILLARD PRODUCTS FROM [1-C-13]-D-GLUCOSE, [1-C-13]-D-ARABINOSE, AND [1-C-13]-D-FRUCTOSE
TRESSL, R
KERSTEN, E
REWICKI, D
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (12) : 2278 - 2285
[37] Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: II.: Kinetic study and mechanism of inhibition
Roux, E
Billaud, C
Maraschin, C
Brun-Mérimee, S
Nicolas, J
[J]. FOOD CHEMISTRY, 2003, 81 (01) : 51 - 60
[38] Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: I.: Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
Billaud, C
Roux, E
Brun-Mérimee, S
Maraschin, C
Nicolas, J
[J]. FOOD CHEMISTRY, 2003, 81 (01) : 35 - 50
[39] Carbohydrate pyrolysis mechanisms from isotopic labeling. Part 3. The Pyrolysis of d-glucose: Formation of C3 and C4 carbonyl compounds and a cyclopentenedione isomer by electrocyclic fragmentation mechanisms
Paine III, John B.
Pithawalla, Yezdi B.
Naworal, John D.
[J]. Journal of Analytical and Applied Pyrolysis, 2008, 82 (01): : 42 - 69
[40] Carbohydrate pyrolysis mechanisms from isotopic labeling.: Part 3.: The Pyrolysis of D-glucose:: Formation of C3 and C4 carbonyl compounds and a cyclopentenedione isomer by electrocyclic fragmentation mechanisms
Paine, John B., III
Pithawalla, Yezdi B.
Naworal, John D.
[J]. JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS, 2008, 82 (01) : 42 - 69

← 1 2 3 4 5 →