Melanina Anallise
Mostrando 1-1 de 1 artigos, teses e dissertações.
-
1. Reação de Maillard : propriedades e estrutura das melanoidinas da frutose e glicina
Melanoidins were prepared using 1.25 and 2.50 M fructose, and 0.66 and 1.32 M glycine at pH s of 3.0, and 6.0 and at temperatures of 70.0, 80.0, and 90.0ºC. The melanoidins obtained at pH 3.0 were unsoluble in water and were isolated by fi1tration. Those obtained at pH 6.0 were water soluble and were purified by dialysis using a cellophane membrane. Infrare
Publicado em: 1979