Reference : Furan formation upon degradation of carbohydrates in combination with proteins and lipids
Scientific congresses and symposiums : Unpublished conference
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/131456
Furan formation upon degradation of carbohydrates in combination with proteins and lipids
English
Owczarek, Agnieszka mailto [Ghent University > Department of Food Safety and Food Quality > nutriFOODchem > >]
De Meulenaer, Bruno [Ghent University > Department of Food Safety and Food Quality > NutriFOODchem > >]
Scholl, Georges mailto [Université de Liège - ULg > > Center for Analytical Research and Technology (CART) >]
Adams, An [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >]
Van Lacker, Fien [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >]
Eppe, Gauthier mailto [Université de Liège - ULg > > Chimie analytique inorganique >]
De Pauw, Edwin mailto [Université de Liège - ULg > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.) >]
Scippo, Marie-Louise mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >]
De Kimpe, Norbert [Ghent University > Department of Sustainable Organic Chemistry and Technology > > >]
20-Sep-2012
Yes
No
International
11th International Symposium on the Maillard Reaction
16 au 20 Septembre 2012
Université de Lorraine
École Nationale Supérieure d'Agronomie et des Industries Alimentaires de Nancy (ensaia)
International Maillard Reaction Society (imars)
Nancy
France
[en] furan ; sugars ; Maillard reaction ; lipids ; SPME-GC-MS
http://hdl.handle.net/2268/131456

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