© 2004 by CRC Press LLC 27. Glomb, M.A., Pfahler, C., <strong>and</strong> Hiller, R., Reductons participate in redox-reactions during amine catalysed sugar degradation, in 7th International Symposium on the Maillard Reaction, Horiuchi, S., et al., Eds., Kumamoto, October 29–November 1, Elsevier, Amsterdam, 2002, 201. 28. Pischetsrieder, M., Schoetter, C., <strong>and</strong> Severin, T., Formation <strong>of</strong> aminoreductone during the Maillard reaction <strong>of</strong> lactose with N a -acetyllysine or proteins, J. Agric. <strong>Food</strong> Chem., 46, 928, 1998. 29. Kroh, L.W. <strong>and</strong> Schulz, A., News on the Maillard reaction <strong>of</strong> oligomeric carbohydrates: a survey, Nahrung, 45, 160, 2001. 30. Kawakishi, S. <strong>and</strong> Ushida, K. Autoxidation <strong>of</strong> Amadori compounds in the presence <strong>of</strong> copper ion <strong>and</strong> its effect on the oxidative damage <strong>of</strong> protein, in Maillard Reaction in <strong>Food</strong> Processing, Human Nutrition <strong>and</strong> Physiology, Finot, P. A. et al., Eds., Birkhäuser Verlag, Basel, 1990, p. 475. 31. H<strong>of</strong>mann, T. <strong>and</strong> Schieberle, P., Formation <strong>of</strong> aroma active Strecker-aldehydes by a direct oxidative degradation <strong>of</strong> Amadori compounds, J. Agric. <strong>Food</strong> Chem., 48, 4301, 2000. 32. Anet, E.L.F.J., Chemistry <strong>of</strong> non-enzymatic browning. VII. Crystalline di-D-fructoseglycine <strong>and</strong> some related compounds, Aust.. J. Chem., 12, 280, 1959. 33. Hayashi, T. <strong>and</strong> Namiki, M., Role <strong>of</strong> sugar fragmentation in the Maillard reaction, in Amino Carbonyl Reactions in <strong>Food</strong>s <strong>and</strong> Biological Systems, Fujimaki, M., Namiki, M., <strong>and</strong> Kato, H., Eds., Elsevier, Amsterdam, 1986, p. 29. 34. Yaylayan, V. A. <strong>and</strong> Sporn, P. Novel mechanism for the decomposition <strong>of</strong> 1-(amino acid)-1-deoxy-D-fructoses (Amadori compounds): a mass spectrometric approach, <strong>Food</strong> Chem., 26, 283, 1987. 35. Weenen, H. et al., C 4, C 5 <strong>and</strong> C 6 3-deoxyglycosones: structures <strong>and</strong> reactivity, in The Maillard Reaction in <strong>Food</strong>s <strong>and</strong> Medicine, O’Brien, J. et al., Eds., The Royal Society <strong>of</strong> Chemistry, Cambridge, 1998, p. 57 36. Tressl, R. <strong>and</strong> Kersten, E., Formation <strong>of</strong> pyrroles, 2-pyrrolidones <strong>and</strong> pyridones hy heating 4-aminobutyric acid <strong>and</strong> reducing sugars, J. Agric. <strong>Food</strong> Chem., 41, 2125, 1993. 37. Tressl, R. <strong>and</strong> Wondrak, G.T., New melanoidin-like Maillard polymers from 2deoxypentoses, J. Agric. <strong>Food</strong> Chem., 46, 104, 1998 38. Tressl, R. <strong>and</strong> Kersten, E., Formation <strong>of</strong> 4-aminobutyric acid specific Maillard products from 1-13C-D-glucose, 1-13C-D-arabinose <strong>and</strong> 1-13C-D-fructose, J. Agric. <strong>Food</strong> Chem., 41, 2278, 1993. 39. Bailey, R.G., Ames, J.M., <strong>and</strong> Mann, J., Identification <strong>of</strong> new heterocyclic nitrogen compounds from glucose-lysine <strong>and</strong> xylose-lysine Maillard model systems, J. Agric. <strong>Food</strong> Chem., 48, 6240, 2000. 40. Tsuchida, H. et al., Identification <strong>of</strong> novel nonvolatile pyrazines in commercial caramel colours, in Developments in <strong>Food</strong> Science, Vol.13: Amino-Carbonyl Reactions in <strong>Food</strong> <strong>and</strong> Biological Systems, Fujimaki, M., Namiki, M., <strong>and</strong> Kato, H., Eds., Elsevier, Amsterdam, 1986, p. 85. 41. H<strong>of</strong>mann, T., Identification <strong>of</strong> novel colored compounds containing pyrrole <strong>and</strong> pyrrolidine structures formed by Maillard reactions <strong>of</strong> pentoses <strong>and</strong> primary amino acids, J. Agric. <strong>Food</strong> Chem., 46, 3902, 1998. 42. H<strong>of</strong>mann, T. <strong>and</strong> Heuberger, S., The contribution <strong>of</strong> coloured Maillard reaction products to the total colour <strong>of</strong> browned glucose/L-alanine solutions <strong>and</strong> studies on their formation, Z. Lebensm. Unters. Forsch., 208, 17, 1999.
© 2004 by CRC Press LLC 43. Frank, O., Heuberger, S., <strong>and</strong> H<strong>of</strong>mann, T., Structure determination <strong>of</strong> novel 3(6H)pyranone chromophore <strong>and</strong> clarification <strong>of</strong> its formation from carbohydrates <strong>and</strong> primary amino acids, J. Agric. <strong>Food</strong> Chem., 49, 1595, 2001. 44. Tressl, R., Helak, B., <strong>and</strong> Kersten, E., Formation <strong>of</strong> proline- <strong>and</strong> hydroxyprolinespecific Maillard products from 1-13C-D-glucose, J. Agric. <strong>Food</strong> Chem., 41, 547, 1993. 45. Hayase, F., Koyama, T., <strong>and</strong> Konishi, Y., Novel dehydr<strong>of</strong>uroimidazole compounds formed by advanced Maillard reaction <strong>of</strong> 3-deoxy-D-hexos-2-ulose <strong>and</strong> arginine residues in proteins, J. Agric. <strong>Food</strong> Chem., 45, 1137, 1997. 46. Glomb, M.A. <strong>and</strong> Pfahler, Ch., Synthesis <strong>of</strong> 1-deoxy-D-erythro-hexo-2,3-diulose, a major hexose Maillard intermediate, Carbohydr. Res., 329, 515, 2000. 47. Severin, T. <strong>and</strong> Seilmeier, W., Maillard reaction. II. Reaction <strong>of</strong> pentoses in the presence <strong>of</strong> amine acetates (in German), Z. Lebensm. Unters. Forsch., 134, 230, 1967; Chem. Abstr. 1968, 68, 13276y. 48. Knerr, T. <strong>and</strong> Severin, T., Investigation <strong>of</strong> the glucose propylamine reaction by HPLC, Z. Lebensm. Unters. Forsch., 196, 366, 1993. 49. Van den Ouwel<strong>and</strong>, G.A.M. <strong>and</strong> Peer, H.G., Components contributing to beef flavour: Volatile compounds produced by the reaction <strong>of</strong> 4-hydroxy-5-methyl-3(2H)-furanone <strong>and</strong> its thio analog with hydrogen sulphide, J. Agric. <strong>Food</strong> Chem., 23, 501, 1975. 50. Nursten, H.E. <strong>and</strong> O’Reilly, R., Coloured compounds formed by the interaction <strong>of</strong> glycine <strong>and</strong> xylose, <strong>Food</strong> Chem., 20, 45, 1986. 51. H<strong>of</strong>mann, T., Studies on the influence <strong>of</strong> the solvent on the contribution <strong>of</strong> single Maillard reaction products to the total color <strong>of</strong> browned pentose/alanine solutions— a quantitative correlation using the color activity concept, J. Agric. <strong>Food</strong> Chem., 46, 3912, 1998. 52. Kerr, T., Pischetsrieder, M., <strong>and</strong> Severin, T., 5-hydroxy-2-methyl-4-(alkylamino)-2Hpyran-3(6H)-one: a new sugar-derived aminoreductone, J. Agric. <strong>Food</strong> Chem., 42, 1657, 1994. 53. Blank, I., Devaud, S., <strong>and</strong> Fay, L.B., Study on the formation <strong>and</strong> decomposition <strong>of</strong> the Amadori compound N-(1deoxy-D-fructos-1-yl)-glycine in Maillard model systems, in The Maillard Reaction in <strong>Food</strong>s <strong>and</strong> Medicine, O’Brien, J. et al., Eds., The Royal Society <strong>of</strong> Chemistry, Cambridge, 1998, p. 43. 54. H<strong>of</strong>mann, T., Acetylformoin: a chemical switch in the formation <strong>of</strong> colored Maillard reaction products from hexoses <strong>and</strong> primary <strong>and</strong> secondary amino acids, J. Agric. <strong>Food</strong> Chem., 46, 3918, 1998. 55. Br<strong>and</strong>s, C.M.J. <strong>and</strong> van Boekel, M.A.J.S., Reaction <strong>of</strong> monosaccharides during heating <strong>of</strong> sugar-casein system: building <strong>of</strong> reaction network model, J. Agric. <strong>Food</strong> Chem., 49, 4667, 2001. 56. Davidek, T. et al., Degradation <strong>of</strong> the Amadori compound, N-(1-deoxy-D-fructos-1yl)glycine in aqueous model systems, J. Agric. <strong>Food</strong> Chem., 50, 5472, 2002. 57. Kramhöller, B., Pischetsrieder, M., <strong>and</strong> Severin, T., Maillard reactions <strong>of</strong> lactose <strong>and</strong> maltose, J. Agric. <strong>Food</strong> Chem., 41, 347, 1993. 58. Pischetsrieder, M. <strong>and</strong> Severin, T., Maillard reaction <strong>of</strong> maltose-isolation <strong>of</strong> 4-(glcopyranosuloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone, J. Agric. <strong>Food</strong> Chem., 42, 890, 1994. 59. Pischetsrieder, M., Gross, U., <strong>and</strong> Schoetter, C., Detection <strong>of</strong> Maillard products <strong>of</strong> lactose in heated or processed milk by HPLC/DAD, Z. Lebensm. Unters. Forsch., 208, 172, 1999. 60. Schoetter, C. et al., Formation <strong>of</strong> aminoreductones from maltose, Tetrahedron Lett., 35, 7369, 1994.
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© 2004 by CRC Press LLC Chemical a
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© 2004 by CRC Press LLC Chemical a
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© 2004 by CRC Press LLC Preface In
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© 2004 by CRC Press LLC Editor Pio
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© 2004 by CRC Press LLC Werner Pra
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© 2004 by CRC Press LLC Chapter 12
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1 CONTENTS © 2004 by CRC Press LLC
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© 2004 by CRC Press LLC other. The
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FIGURE 1.3 Conversion of open-chain
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© 2004 by CRC Press LLC FIGURE 1.4
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© 2004 by CRC Press LLC FIGURE 1.4
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© 2004 by CRC Press LLC Substitute
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crystalline salts, esters, amides,
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4 CONTENTS © 2004 by CRC Press LLC
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CONTENTS © 2004 by CRC Press LLC S
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Log Rz 3 2.8 2.6 2.4 2.2 2 1.8 © 2
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© 2004 by CRC Press LLC 60. Peng,
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8 CONTENTS © 2004 by CRC Press LLC
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© 2004 by CRC Press LLC of modifie
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© 2004 by CRC Press LLC 9.1.3 PAST
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(a) (b) OH OH OH OH © 2004 by CRC
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© 2004 by CRC Press LLC Enzymatic
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© 2004 by CRC Press LLC plasticiza
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© 2004 by CRC Press LLC 23. Subram
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Mass Fraction © 2004 by CRC Press
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© 2004 by CRC Press LLC 6. Robbins
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© 2004 by CRC Press LLC 49. Tye, R
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© 2004 by CRC Press LLC 93. Draget
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© 2004 by CRC Press LLC methods, s
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© 2004 by CRC Press LLC REFERENCES