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Xylose-arginine reaction products

Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products... [Pg.125]

G. R. Waller, R. W. Beckel, and B. O. Adeleye, Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products, in B, 1983, 125-140. [Pg.198]

Beckel, R.W. and Waller, G.R. 1983. Antioxidative arginine-xylose Maillard reaction products conditions of synthesis. J. Food Sci. 48, 996—997. [Pg.60]

An antioxidative Maillard reaction product (AX) can be formed from arginine and xylose. Optimum results were obtained by refluxing 1M arginine-HCl with 1M xylose in water at 100°C for 10-20 h at initial pH of approximately 5. [Pg.125]

Figure 8. A comparison of the effects of different organic compounds on the production of antioxidative activity in the arginine-xylose reaction. Figure 8. A comparison of the effects of different organic compounds on the production of antioxidative activity in the arginine-xylose reaction.
See other pages where Xylose-arginine reaction products is mentioned: [Pg.126]    [Pg.33]    [Pg.34]    [Pg.338]    [Pg.126]    [Pg.126]    [Pg.232]   


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Antioxidative arginine-xylose Maillard reaction products, conditions

Arginine reaction

Arginine-xylose

Arginine-xylose antioxidative reaction products

Xylose production

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