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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.2
- 발행연도
- 2008.6
- 수록면
- 134 - 137 (4page)
이용수
이 논문의 연구 히스토리 (21)
2010
Study on Maillard Reaction Products Derived from Aqueous and Ethanolic Fructose-Glycine and Its Oligomer Solutions
Ji-Sang Kim
Journal of Food Science and Nutrition
2010.12
학술저널
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Ji-Sang Kim
Journal of Food Science and Nutrition
2010.12
학술저널
[P1-08] The Antioxidant Activity of Maillard Reaction Products Derived from Amino Acid Enantiomer Model Systems
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-07] Characteristics of Maillard Reaction Products (MRPs) Derived from Ethanolic Fructose-Glycine Oligomer Solutions
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-06] The Maillard Reaction Products in Model Systems Containing Glucose and Glycine, Diglycine and Triglycine
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
[P1-05] Study of Maillard Reaction Products Derived from Fructose-Glycine Oligomer
Ji-Sang Kim
한국식품영양과학회 학술대회발표집
2010.10
학술대회자료
2009
Antioxidant Activity of Maillard Reaction Products Derived from Aqueous Glucose/Glycine, Diglycine, and Triglycine Model Systems as a Function of Heating Time
Ji-Sang Kim
,
Young-Soon Lee
동아시아식생활학회 학술발표대회논문집
2009.05
학술대회자료
Study of Maillard Reaction Products Derived from Aqueous Model Systems with Different Peptide Chain Lengths
Ji-Sang Kim
,
Young-Soon Lee
동아시아식생활학회 학술발표대회논문집
2009.05
학술대회자료
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Food Science and Biotechnology
2009.04
학술저널
2008
Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers
Ji-Sang Kim
,
Young-Soon Lee
Food Science and Biotechnology
2008.12
학술저널
The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.12
학술저널
The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.09
학술저널
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.06
학술저널
The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
Journal of Food Science and Nutrition
2008.03
학술저널
2007
[P1-08] Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-06] Effect of Reaction pH on the Antioxidant Activity of Melanoidins before and after Dialysis by Amino acids Enantiomers in the Course Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
[P1-02] Antioxidant Activity of Melanoidins by Amino Acids Enantiomers in the Course Maillard Reaction
Ji-Sang Kim
,
Young-Soon Lee
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
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초록· 키워드
오류제보하기
This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Journal of Food Science and Nutrition
2008 .03
-
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Journal of Food Science and Nutrition
2010 .12
-
[P1-05] Effect of Reaction pH on Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
-
[P1-06] Effect of Reaction pH on the Antioxidant Activity of Melanoidins before and after Dialysis by Amino acids Enantiomers in the Course Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
-
[P1-08] The Antioxidant Activity of Maillard Reaction Products Derived from Amino Acid Enantiomer Model Systems
한국식품영양과학회 학술대회발표집
2010 .10
-
[P1-08] Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
-
The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems
Journal of Food Science and Nutrition
2008 .12
-
Acrylamide formation during food processing
한국식품위생안전성학회 심포지움
2003 .01
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[P1-02] Antioxidant Activity of Melanoidins by Amino Acids Enantiomers in the Course Maillard Reaction
한국식품영양과학회 학술대회발표집
2007 .10
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국내에서 유통된 식품의 아크릴아마이드 함량 분석
한국식품위생안전성학회지
2009 .01
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Analysis of Acrylamide in Mainstream Cigarette Smoke and Effects of Total Nitrogen and Reducing Sugars on Acrylamide Content
한국연초학회지
2007 .01
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The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction
Journal of Food Science and Nutrition
2008 .09
-
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Food Science and Biotechnology
2009 .04
-
Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers
Food Science and Biotechnology
2008 .12
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[P3-38] Biological Activities of Maillard Reaction Products from a Sugar-amino Acid Model System
한국식품영양과학회 학술대회발표집
2009 .11
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Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용
한국식품과학회지
1988 .06
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LC/MS/MS를 이용한 Coffee 중 Acrylamide 분석법 연구
한국식품영양과학회 학술대회발표집
2015 .08
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[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
한국식품영양과학회 학술대회발표집
2007 .10
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[P1-07] Effect of Reaction pH on the Color Development of Melanoidins in the Glucose/ L- and D-Amino Acid Model System
한국식품영양과학회 학술대회발표집
2007 .10
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국내생산식품의 아크릴아마이드 함량분석
한국식품과학회지
2004 .12
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UCI(KEPA) : I410-ECN-0101-2009-511-014840372