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Formation of 2-acetyl-3-d-glucopy-ranosilfuran (glucosylisomatol) from nonenzymatic browning in pasta drying

1993

Resmini, P. | Pagani, M.A. | Noni, I.de (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | Pellegrino, L. (Consiglio Nazionale delle Ricerche, Milan (Italy). Centro Studi Latte)

AGROVOC Keywords
browning brunissement deterioramento da conservazione dryers drying endurecimiento del pan furani furanos furans glucoside glucosides glucosidi glucosidos imbrunimento maillard reaction maltosa maltose maltosio oscurecimiento pasta pasta alimentare pastas alimenticias rassissement reazione di maillard secado secadoras staling
Bibliographic information
Volume 5 Issue 4 ISSN 1120-1770
Pagination
pp. 341-353
Other Subjects
Essiccatoio; Reaccion de maillard; Furanne; Sechoir; Reaction de maillard; Essiccamento; Sechage; Pate alimentaire
Language
English
Note
Summaries (En, It)
3 tables; 9 graphs; 40 ref.
Type
Numerical Data; Summary
1994-08-15
AGRIS AP
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