کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589412 | 1492090 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mÄnuka honey: Part I - Honey systems
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated in mÄnuka honeys and DHA-doped clover honeys stored between 4 and 37 °C. Both the disappearance of DHA and appearance of MGO were confirmed as overall, first order reactions, albeit probably composites of multiple reactions. Increasing the storage temperature accelerated the rate of DHA loss and the initial rate of formation of MGO, but better conversion efficiency was observed at lower temperature. At 37 °C, more MGO was lost at later times in mÄnuka honey compared to DHA-doped-clover honey. Thirty-seven New Zealand mÄnuka honeys and four clover honeys were analysed for various chemical and physical properties; comparison of rate constants and these parameters identified some positive correlations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 484-491
Journal: Food Chemistry - Volume 202, 1 July 2016, Pages 484-491
نویسندگان
Megan N.C. Grainger, Merilyn Manley-Harris, Joseph R. Lane, Richard J. Field,