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Вестник МГТУ. 2017. Т. 20, № 3. С. 526–532. DOI: 10.21443/1560-9278-2017-20-3-526-532 531 4. Jing H., Kitts D. Antioxidant activity of sugar-lysine Maillard products in cell free and cell culture systems // Archives of Biochemistry and Biophysics. 2004. V. 429, N 1. P. 154–163. 5. Del Pilar Buera M., Chirife G., Resnik S.-L. et al. Nonenzymatic browning in liquid model system of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning // Journal of Food Science. 1987. V. 52, N 4. P. 1063–1067. 6. Ajandouz E. H., Tchiakpe L. S., Dalle Ore F. et al. Effect of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems // Journal of Food Science. 2001. V. 66, N 7. P. 926–931. References 1. Cherepanov I. S., Trubachev A. V., Abdullina G. M. Amino-karbonilnyie vzaimodeystviya uglevodov s zameschennymi aromaticheskimi aminami [Amino-carbonyl carbohydrate's interaction with substituted aromatic amines] // Himicheskaya fizika i mezoskopiya. 2016. V. 18, N 2. P. 310–315. 2. Shen S.-C., Wu J.S.-B. Maillard browning in ethanolic solution // Journal of Food Science. 2004. V. 69, N 4. P. 273–279. 3. Chemical and functional properties of food saccharides / ed. P. Tomasik. New York : CRC Press LLC. 2004. 399 p. 4. Jing H., Kitts D. Antioxidant activity of sugar-lysine Maillard products in cell free and cell culture systems // Archives of Biochemistry and Biophysics. 2004. V. 429, N 1. P. 154–163. 5. Del Pilar Buera M., Chirife G., Resnik S.-L. et al. Nonenzymatic browning in liquid model system of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning // Journal of Food Science. 1987. V. 52, N 4. P. 1063–1067. 6. Ajandouz E. H., Tchiakpe L. S., Dalle Ore F. et al. Effect of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems // Journal of Food Science. 2001. V. 66, N 7. P. 926–931. Сведения об авторах Черепанов Игорь Сергеевич – ул. Университетская, 1, г. Ижевск, Россия, 426034; Удмуртский государственный университет, канд. хим. наук, доцент; e-mail: cherchem@mail.ru Cherepanov I. S. – 1, Universitetskaya Str., Izhevsk, Russia, 426034; Udmurt State University, Cand. of Chem. Sci., Associate Professor; e-mail: cherchem@mail.ru Сергеева Кристина Александровна – ул. Университетская, 1, г. Ижевск, Россия, 426034; Удмуртский государственный университет, магистрант; e-mail: sca20@mail.ru Sergeeva K. A. – 1, Universitetskaya Str., Izhevsk, Russia, 426034; Udmurt State University, Undergraduate Student; e-mail: sca20@mail.ru

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