Abstract
THE reaction of amino-acids and sugars to form brown-coloured products (Maillard reaction) has attracted the attention of many investigators1. Although such variables as the type of sugar and of amino-acid, concentration of reactants, pH, temperature, and catalytic effects of buffers have been recognized and controlled in model experiments, results of different workers are still difficult to reconcile.
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References
For reviews of the extensive work in this field see, Danehy, J. P., and Pigman, W. W., “Advances in Food Research”, 3, 241 (Academic Press, New York, 1951); and Hodge, J. E., J. Agric. and. Food Chem., 1, 928 (1953).
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BOHART, G., CARSON, J. Effects of Trace Metals, Oxygen and Light on the Glucose–Glycine Browning Reaction. Nature 175, 470–471 (1955). https://doi.org/10.1038/175470b0
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DOI: https://doi.org/10.1038/175470b0
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