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Effects of zirconium and aluminium compounds and pH on the Maillard reaction



Effects of zirconium and aluminium compounds and pH on the Maillard reaction



Journal of the Science of Food and Agriculture 22(11): 596-599



The influence of aluminium and zirconium compounds and of pH changes on the development of non-enzymic browning on an incubated glucose-glycine system has been studied. The observed decrease in the browning rate is discussed in relation to pH effects on the ionisation of amino acids. A much smaller pH independent effect is also reported.

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Accession: 015676084

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DOI: 10.1002/jsfa.2740221110


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