Kinetics of color development in glucose/Amino Acid model systems at different temperatures
This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine (Asn), aspartic acid (Asp) an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2016-01-01
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| Series: | Scientia Agropecuaria |
| Online Access: | http://www.redalyc.org/articulo.oa?id=357645254002 |