Réactions de brunissement

  • Bibliographie

Bibliographie

Ames J.M. Hudson B.J.F. ed.

The maillard reaction : in Biochemistry of food proteins , Elsevier Applied Science London 1992, p 99-139

Aspan A. ; Huang T-S. ; Cerenius L. and Söderhäll K.

cDNA cloning of prophenol oxidase from the freshwater crayfish : Pacifastacus leniusculus and its activation. 1995, Proc. Natl. Acad. Sci. 92, 939-943.

Chuyen N. V

 Maillard reaction and food processing : application aspects : in Process induced chemical changes in food Shahidi ed. Plenum Press NY, 1998, p 213-235

Chuyen N.V.

Maillard reaction and food processing : application aspects : in Process induced chemical changes in food Shahidi ed Plenum Press NY, 1998, p 213-235

Colloque l'Alliance 7- CEDUS

Les réactions de Maillard et de caramélisation, étude des phénomènes de coloration et de formation d'arômes dans les produits alimentaires, Paris Septembre 1992

De Rigal D.

Recherche sur l'inhibition du brunissement enzymatique : utilisation de préparations enzymatiques substitut aux sulfites. 2001, Université d'Aix Marseille 3.

Defaye J. ; Garcia Fernandez J.M.

Oligosaccharidic components of caramel. 1995, Zuckerind. 120, 1.

Dihexulose dianhydrides. 1997 Advances in Carbohydrate Chemistry and Biochemistry

Manley-Harris M. and Richards G.N. 52, 207-266

Feeney R.E., Blankenhorn G. and Dixon B.F

Carbonyl-amine reactions in protein chemistry 1975 Advances in Carbohydrate chemistry, 29, 135-203

Hodge J.E.

Chemistry of browning reaction in model systems. 1953, J. Agric. Food Chem. 1, 928-943

Ikan R. ed.

The maillard reaction : consequence for the chemical and life science. John Wiley and sons, 1996

Laurens A., Leboeuf M. et Cave A.

Les surprenantes vertus du thé vert. 1998, La Recherche, 308, 54-57

Laurila E.K., Hurme E.U. and Ahvenainen R.T.

Shelf life of sliced raw potatoes of various cultivar varieties : substitution of bisulfites 1998 Journal of Food Protection, 61, 1363-1371

Ling A. and Malting J.

1908, J. Inst. Brewing 14, 521.

Machiels D.; Clinquart A.; Eppe G.; Dotreppe O. ; Pauw E. ; et Istasse L.

Caractéristique et techniques d'analyse des odeurs de viande cuite. 2000, Ann. Med. Vet., 14, 279-287.

Maillard L.C

Action des acides amines sur les sucres : formation des mélanoïdines par voies métabolique, 1912, C. R. Acad. Sci, 154, 66-68

Martins S.; Jongen W.; Van Boekel M.

A review of Maillard reaction in food and implication to kinetic modeling. 2001, Trends Food Sci. Technol., 11, 364-373.

Mayer A.M. and Harel E.

 Polyphenol oxidases in plants. 1979 Phytochemistry, 18, 193-215

Ratsimba V. ; Garcia Fernandez J.M.; Defaye J.; Nigay H. and Voilley A.

Qualitative and quantitaive evaluation of mono and disaccharides in D-fructose, D-glucose and sucrose caramel by gaz-liquid chromatography-mass sprctrometry. Di-fructose dianhydrides as tracers of caramel authenticity. 1999, J. Chromatogr. A, 844, 283-293

Skog K.I., Johansson M.A.E. and Jagerstad M.I

Carcinogenic heterocyclic amines in model systems and cooked foods : a review on formation, occurrence and intake. 1998, Food and Chemical Technology, 36, 879-896

Söderhäll K. and Cerenius L.

Role of the prophenoloxidase-activating system in invertebrate immunity. 1998, Cur. Opinion Immunol., 10, 23-28

Tomasik P. : The thermal decomposition of carbohydrates part I : The decomposition of mono-, di- and oligosaccharides

1989 Advances in Carbohydrate Chemistry and Biochemistry, 47, 203-278

Vamos-Vigiazo L.

Polyphenol oxidase and peroxidase in fruits and vegetables. 1981 Critical Review in Food Science and Nutrition, september, 49-127

Webographie

Namiki M.

Chemistry of maillard reaction : recent studies on the brownish reaction mechanism and the development of antioxidants and mutagens ; 1988 Advances in Food Research, 32, 115-183

DébutFin
AccueilAccueilRéalisé avec Scenari (nouvelle fenêtre)