Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/11067
Title: Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR
Authors: Ioannou, Aristos 
Varotsis, Constantinos 
Keywords: Maillard reaction;Asparagine;Fructose;HPLC- ATRFTIR
Category: Chemical Sciences
Field: Natural Sciences
Issue Date: 29-Mar-2016
Publisher: CA OMICS International
Source: Journal of Physical Chemistry & Biophysics, 2016, Volume 6, Issue 2
metadata.dc.doi: https://doi.org/10.4172/2161-0398.1000210
Abstract: Maillard reaction products in the food-, nutrition- and pharmaceutical related processes are of great interest in cases where the substances involved are chemically reactive or unstable. Detailed data using vibrational FTIR spectroscopy of the Maillard-type reaction products are limited and needs more experimental evidences with explicit mechanisms of the reaction to demonstrate how the reducing sugars be avoided in formulating the amine-containing substances. The combination of high performance liquid chromatography (HPLC) with Fourier transform infrared (FTIR) spectrometry is a powerful instrumental separation-structure sensitive technique that allows characterization in real time of the separated chemical species. In this short review we demonstrate the benefits of the HPLC-FTIR coupling technique in studying the Maillard reaction model Fructose/Asparagine system.
URI: http://ktisis.cut.ac.cy/handle/10488/11067
ISSN: 2161-0398
Rights: © 2016 Ioannou A, et al.
Type: Article
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