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• W2103479281 abstract "ABSTRACT: The nonenzymatic browning reactions of fructose and fructose-lysine aqueous model systems were investigated at 100 °C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV-absorbance and brown color development. At all the pH values tested, the loss of fructose was lower in the presence than in the absence of lysine. And, in lysine-containing fructose solution, the sugar disappeared more rapidly than the amino acid. Lysine was moderately lost below pH 8.0. Caramelization of fructose, which accounted for more than 40% of total UV-absorbance and 10 to 36% of brown color development, may therefore lead to overestimating the Maillard reaction in foods." @default.
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• W2103479281 date "2001-09-01" @default.
• W2103479281 modified "2023-10-14" @default.
• W2103479281 title "Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems" @default.
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• W2103479281 doi "https://doi.org/10.1111/j.1365-2621.2001.tb08213.x" @default.
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