Chemical Interactions of Amino Compounds and Sugars. VIII.1

Preparation of the Cola-Coloring Substances. M. Abdel-Akher , Moustafa Loutfy , Ahmed Ibrahim. Starch - Stärke 1966 18 (8), 243-248 ...

Soc. , 1949, 71 (10), pp 3518–3523. DOI: 10.1021/ ... Publication Date: October 1949 ... Journal of the Science of Food and Agriculture 1974 25 (5), 577-587 ...

then steam distilled, and the resulting gummy material kneaded with water until free of alkali. The yield was. 30 g. of methallyl starch containing43.7% methallyl, ...

Soc. , 1948, 70 (2), pp 514–517. DOI: 10.1021/ja01182a025. Publication Date: February 1948. ACS Legacy Archive. Cite this:J. Am. Chem. Soc. 70, 2, 514-517.

Hirofumi TAKEDA , Toshiyuki IIDA , Akira OKADA , Hayato OOTSUKA , Toshio OHSHITA , Eri MASUTANI , Shigeru KATAYAMA , Hiroki SAEKI. Fisheries Science ...

tions, as is the case with D-glucosyl-N-butylamine, the main reaction is that of reducing sugar decom- position by a1kali.l At an acid PH, such as that obtaining in ...

III.1 The Conversion of D-Glucose to 5-(Hydroxymethyl)-2-furaldehyde2 ... Citation data is made available by participants in Crossref's Cited-by Linking service.

-D. S. TARBELL. Richard H. Wiley, Newton R. Smith and Louis H. Knabe schuh. ... of Amino Compounds and Sugars. VIII. Iduence of. Water. Page 5435. In Fig.

Veränderungen von Aminosäuren und reduzierenden Zuckern während des Röstens von Kaffee. J. Pokorný , Nguyen-Huy C??ń , H. Bulantová , G. Janíček.

Preparation of the Cola-Coloring Substances. M. Abdel-Akher , Moustafa Loutfy , Ahmed Ibrahim. Starch - Stärke 1966 18 (8), 243-248 ...