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Sugar fragmentation and free radical

A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation... [Pg.21]

Thus we propose the existence of a new pathway to browning in the Maillard reaction, involving sugar fragmentation and free radical formation prior to the Amadori rearrangement. [Pg.21]

M. Namiki and T. Hayashi, A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation, in B, 1983, 21-46. [Pg.177]

Another interesting procedure is the free radical addition-fragmentation developed by Keck [117]. A radical is generated from a suitable carbohydrate precursor 86 and reacts with allyltributyltin to provide the allyl branched sugar 87 in good yield (Scheme 31) [118]. [Pg.224]

Relation of Sugar Fragmentation to Formation of Free Radicals and the Main Intermediates (4)... [Pg.36]

See other pages where Sugar fragmentation and free radical is mentioned: [Pg.45]    [Pg.45]    [Pg.97]    [Pg.286]    [Pg.310]    [Pg.210]    [Pg.96]    [Pg.100]    [Pg.21]    [Pg.44]    [Pg.378]    [Pg.112]    [Pg.94]    [Pg.300]    [Pg.362]    [Pg.152]    [Pg.425]    [Pg.891]    [Pg.383]    [Pg.400]    [Pg.112]    [Pg.250]    [Pg.27]    [Pg.87]    [Pg.271]    [Pg.4]   


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