Formation of Furfural Derivatives in Amino-carbonyl Reaction
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概要
- 論文の詳細を見る
In connection with mutagen formation during food processing, furfural derivatives formed in the amino-carbonyl reaction between amino acids and sugars were measured by HPLC. At lower pH, the formation of 5-(hydroxymethyl)-furfural (HMF) in the browning reaction mixtures was increased and the browning intensity was decreased, while at higher pH, the former was decreased and the latter increased.
- 社団法人日本農芸化学会の論文
- 1993-10-23
著者
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Kim E‐h
Korea Univ. Chung Nam Kor
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Kim Eun-ho
Department Of Biotechnology Korea University
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Omura Hirohisa
Department Of Food And Nutrition Nakamura-gakuen College
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Omura Hirohisa
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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Omura Hirohisa
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Omura H
Kyushu Univ. Fukuoka Jpn
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Shinohara K
National Food Research Institute
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Shinohara Kazuki
National Food Res. Inst. Ibaraki Jpn
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Shinohara Kazuki
National Food Research Institute
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Shinohara Kazuki
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Nakama Akihiko
Osaka City Institute Of Public Health And Environmental Sciences
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Shinohara Kazuki
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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