Kinetics of color development in glucose/Amino Acid model systems at different temperatures

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...

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Bibliographic Details
Main Authors:	Ana Paola Echavarría, Jordi Pagán, Albert Ibarz
Format:	Article
Language:	English
Published:	Universidad Nacional de Trujillo 2016-01-01
Series:	Scientia Agropecuaria
Online Access:	http://www.redalyc.org/articulo.oa?id=357645254002

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