| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540059 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Pressure inhibit the browning of glucose-ammonium sulphite caramel solutions. ⺠Pressure could promote the condensation reaction between SO32-/ammonium and glucose. ⺠Pressure increases dissociative SO32- content and limits N-glucosamine formation. ⺠Pressure leads to a retardation of the degradation of the ARP.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yong-Guang Guan, Pei Yu, Shu-Juan Yu, Xian-Bing Xu, Wen-Hui Shi, Wei-Wei Sun,