ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY: Studies on a sulfited glucose/glycine system showed that rapid color development, due to the Maillard reaction, did not begin until “free” SO2 (i.e. sulfite/bisulfite ion) had almost disappeared from the system. At this time “free” SO2 was less than 5% of that added and 28% was present in reversible combination with, e.g., carbonyl compounds. These results are considered in relation to recently published hypotheses on the intermediates involved in the Maillard reaction and on its inhibition by sulfites.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb12111.x
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