Journal ArticleDOI
Factors affecting the formation of pyrazine compounds in sugar-amine reactions
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This article is published in Journal of Agricultural and Food Chemistry.The article was published on 1970-05-01. It has received 156 citations till now. The article focuses on the topics: Pyrazine.read more
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The Maillard reaction : chemistry, biochemistry and implications
TL;DR: This chapter discusses colour formation in Non-Enzymic Browning, flavour formation and off-Flavour formation, and the inhibition of the Maillard Reaction in Vivo.
Book ChapterDOI
Aqueous, High-Temperature Transformation of Carbohydrates Relative to Utilization of Biomass
Olof Theander,David A. Nelson +1 more
TL;DR: In this paper, the authors discuss the aqueous, high-temperature transformation of carbohydrates, focusing on the transformation of monomeric saccharides, and elaborates the concepts related to carbohydrate transformation in the presence of amino compounds.
Journal ArticleDOI
Soy flavor and its improvement
MacLeod G,Ames J +1 more
TL;DR: This review provides a reappraisal of current literature evidence relating to each of these aspects and summarizes published patents of processes for soy flavor improvement.
Journal ArticleDOI
Pyrazines in foods
TL;DR: A comprehensive review of pyrazine compounds in foods can be found in this article, where a detailed discussion of the food systems and various pyrazines found to date are discussed.
Journal ArticleDOI
Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures
TL;DR: The chemical composition and oxidative stability of safflower oil prepared from the seed roasted, at different roasting temperatures (140-180°C), were evaluated and compared with those of unroasted SA oil as mentioned in this paper.