Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

O. Frank; I. Heberle; P. Schieberle; T. Hofmann

doi:10.1016/S0531-5131(02)01031-2

Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

O. Frank, I. Heberle, P. Schieberle, T. Hofmann^*

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

The yields of 3(2H)-furanone and 3(2H)-pyrrolinone chromophores present in heated xylose/L-alanine solutions were found to be strongly affected by high hydrostatic pressure (HHP), thus indicating that individual chromogenic reaction routes in non-enzymatic browning might depend on the pressure applied.

Original language	English
Pages (from-to)	387-388
Number of pages	2
Journal	International Congress Series
Volume	1245
Issue number	C
DOIs	https://doi.org/10.1016/S0531-5131(02)01031-2
State	Published - 1 Nov 2002

Keywords

High hydrostatic pressure
Maillard reaction
Non-enzymatic browning

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10.1016/S0531-5131(02)01031-2

Cite this

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abstract = "The yields of 3(2H)-furanone and 3(2H)-pyrrolinone chromophores present in heated xylose/L-alanine solutions were found to be strongly affected by high hydrostatic pressure (HHP), thus indicating that individual chromogenic reaction routes in non-enzymatic browning might depend on the pressure applied.",

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AU - Frank, O.

AU - Heberle, I.

AU - Schieberle, P.

AU - Hofmann, T.

PY - 2002/11/1

Y1 - 2002/11/1

N2 - The yields of 3(2H)-furanone and 3(2H)-pyrrolinone chromophores present in heated xylose/L-alanine solutions were found to be strongly affected by high hydrostatic pressure (HHP), thus indicating that individual chromogenic reaction routes in non-enzymatic browning might depend on the pressure applied.

AB - The yields of 3(2H)-furanone and 3(2H)-pyrrolinone chromophores present in heated xylose/L-alanine solutions were found to be strongly affected by high hydrostatic pressure (HHP), thus indicating that individual chromogenic reaction routes in non-enzymatic browning might depend on the pressure applied.

KW - High hydrostatic pressure

KW - Maillard reaction

KW - Non-enzymatic browning

UR - https://www.scopus.com/pages/publications/33750955787

U2 - 10.1016/S0531-5131(02)01031-2

DO - 10.1016/S0531-5131(02)01031-2

M3 - Article

AN - SCOPUS:33750955787

SN - 0531-5131

VL - 1245

SP - 387

EP - 388

JO - International Congress Series

JF - International Congress Series

IS - C

ER -

Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids

Abstract

Keywords

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