17 research outputs found
INFLUENCE OF REACTION CONDITIONS ON FORMING NON-DIALYZABLE MELANOIDINES FROM GLUCOSE AND GLYCINE
No full textMaillard Browning Reaction of Sugar-Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance
No full textInfluence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during Storage
No full textNonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
No full textCELLULOSE-HEMICELLULOSE FRACTIONS IN THE ALCOHOL-INSOLUBLE SOLIDS OF VALENCIA ORANGE PEEL
No full textProtecting Group Strategies Toward Glycofuranoses
No full textInternational audienceThis chapter focuses on protecting group strategies used for furanoses and furanosides. It describes the first reactions that allow the synthesis of five-membered rings and then the main acyl, acetal, and silyl protections. Regioselective protection and deprotection are also addressed, according to chemical or chemoenzymatic approaches
The influence of Tween 80 on laccase production by Pleurotus sajor-caju and the efficiency of crude enzyme broth in the removal of bisphenol-A
No full text
