Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/11067
Title: | Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR | Authors: | Ioannou, Aristos Varotsis, Constantinos |
Major Field of Science: | Natural Sciences | Field Category: | Chemical Sciences | Keywords: | Maillard reaction;Asparagine;Fructose;HPLC- ATRFTIR | Issue Date: | 29-Mar-2016 | Source: | Journal of Physical Chemistry & Biophysics, 2016, vol.6, no.2 | Volume: | 6 | Issue: | 2 | Journal: | Journal of Physical Chemistry & Biophysics | 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. | ISSN: | 21610398 | DOI: | 10.4172/2161-0398.1000210 | Rights: | © Longdom Publishing | Type: | Article | Affiliation : | Cyprus University of Technology | Publication Type: | Peer Reviewed |
Appears in Collections: | Άρθρα/Articles |
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