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|Title:||Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR||Authors:||Ioannou, Aristos
|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|
|Appears in Collections:||Άρθρα/Articles|
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