Kinetic model of the glucose-glycine reaction

Davies, Catherine; Wedzicha, B.L.; Gillard, C.

doi:10.1016/s0308-8146(96)00338-x

Cited by 43 publications

(21 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This clearly indicates the implication of amino acid or proteins in Maillard browning during boiling of taro corms. This has been demonstrated in model system made of sugars and some amino acids (2000) and Davies et al (1997) in their model systems found an induction time for both A 280 and A 450 . According to these authors the induction time depends on the concentration and type of sugars and amino acids involved.…”

Section: Changes In Physicochemical Characteristicsmentioning

confidence: 81%

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Aboubakar

Njintang

Scher³

et al. 2009

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Changes In Physicochemical Characteristicsmentioning

confidence: 81%

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Aboubakar

Njintang

Scher³

et al. 2009

Journal of Food Engineering

View full text Add to dashboard Cite

“…The length of the induction period was found to be inversely proportional to the drying temperature. As drying continued, a sharp increase of the a-value was observed due to an increasing rate of formation of melanoidins, a series of brown pigments with high molecular weight (Davies, Wedzicha, & Gillard, 1997). It was also found that higher drying temperatures led to the higher a-values.…”

Section: Colorsmentioning

confidence: 86%

Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip

Jamradloedluk

Nathakaranakule

Soponronnarit

et al. 2007

Journal of Food Engineering

View full text Add to dashboard Cite

“…Wedzicha et al [45,[46][47][48][49] have applied this approach extensively. They concluded that 1-, 3-and 4-deoxyhexosuloses are the key intermediates.…”

Section: Complex Kineticsmentioning

confidence: 99%

Kinetic aspects of theMaillard reaction: a critical review

Boekel

2001

Nahrung

294

205

View full text Add to dashboard Cite

The literature concerning the kinetics of the Maillard reaction was critically discussed according to the initial, intermediate and advanced stages, as this is the way the Maillard reaction is traditionally analysed. For each stage, a division is made between simple kinetics and complex kinetics. Simple kinetics means that the general rate law is used and results are reported as zero-, first- or second-order reactions (sometimes a fractional order). It is emphasized that this approach for a complex reaction as the Maillard reaction only results in a mathematical fit procedure, not in mechanistic insight. The rate constants and activation energies derived are in fact composed of several elementary rate constants. With complex kinetics, i.e. trying to establish the kinetics for individual reaction steps, more mechanistic information can be extracted. However, there are conflicting results in literature and the interpretation is not always correct, as is shown in several examples. A summary of activation energies reported for the various stages in the Maillard reaction reveals large discrepancies, probably reflecting strong effects of experimental conditions on results that are obtained. Careful control of experimental conditions and proper kinetic analysis of the various stages in the Maillard reaction should lead to more consistent results in the future.

show abstract

Kinetic model of the glucose-glycine reaction

Cited by 43 publications

References 16 publications

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip

Kinetic aspects of theMaillard reaction: a critical review

Contact Info

Product

Resources

About