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Investigation of the chemistry of 1-hydroxyacetone by Fourier transform infrared spectroscopy.

机译：用傅里叶变换红外光谱法研究1-羟基丙酮的化学性质。

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he process by which foods are browned during baking and roasting is attributed to the Maillard reaction. The interaction of the ;Fourier transform infrared (FTIR) analysis of 1-hydroxyacetane provided qualitative and quantitative information of the behavior of this ;The carbonyl peaks (in the 1750-1700 ;The integrated intensity of the carbonyl peak of 1-hydroxyacetone centered at 1720

机译：在烘焙和烘烤过程中食物变褐的过程归因于美拉德反应。 1-羟基丙酮的傅里叶变换红外（FTIR）分析的相互作用提供了有关此行为的定性和定量信息;羰基峰（在1750-1700年; 1-羟基丙酮的羰基峰的积分强度集中在1720

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作者
Harty-Major, Susan.;
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作者单位

McGill University (Canada).;

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授予单位 McGill University (Canada).;
学科 Agriculture Food Science and Technology.;Chemistry Agricultural.
学位 M.Sc.
年度 1997
页码 103 p.
总页数 103
原文格式 PDF
正文语种 eng
中图分类
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Investigation of the chemistry of 1-hydroxyacetone by Fourier transform infrared spectroscopy.

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