SEARCH

SEARCH BY CITATION

References

  • Bell LN, Labuza TP. 1991a. Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems. J Food Sci 56:1720.
  • Bell LN, Labuza TP. 1991b. Potential pH implications in the freeze-dried state. Cryo-Letters 12:23544.
  • Bell LN, Labuza TP. 1992. Compositional influence on the pH of reduced-moisture solutions. J Food Sci 57:7324.
  • Bell LN, Wetzel CR. 1995. Aspartame degradation in solution as impacted by buffer type and concentration. J Agric Food Chem 43(10):260812.
  • Christian G. 1980. Analytical chemistry. 3rd ed. New York : John Wiley & Sons. 643 p.
  • Chuy S, Bell LN. 2006. Buffer pH and pKa values as affected by added glycerol and sucrose. Food Res Int 39:3428.
  • Connors KA, Amidon GL, Stella VJ. 1986. Chemical stability of pharmaceuticals. 2nd ed. New York : John Wiley & Sons. p 20820.
  • Dwivedi B, Arnold R. 1972. Chemistry of thiamine degradation: mechanism of thiamine degradation in model system. J Food Sci 37:8868.
  • Friedman M. 1996. Food browning and its prevention: an overview. J Agric Food Chem 44:63153.
  • Gaines SM, Bada JL. 1988. Aspartame decomposition and epimerization in the diketopiperazine and dipeptide products as a function of pH and temperature. J Org Chem 53(12):275764.
  • Galster H. 1991. pH measurement: fundamentals, methods, applications, instrumentation. Weinheim : VCH. 356 p.
  • Homler BE. 1984. Properties and stability of aspartame. Food Tech 38(7):505.
  • Kelly FHC, Brown DW. 197879. Thermal decomposition and colour formation in aqueous sucrose solutions. Sugar Technol Rev 6:148.
  • Labuza T, Kamman J. 1983. Reaction kinetics and accelerated tests simulation as function of temperature. In: SaguyI, editor. Computer-aided techniques in food technology. New York : Marcel Dekker, Inc. p 71115.
  • Lindsay RC. 2008. Food additives. In: DamodaranS, ParkinKL, FennemaOR, editors. Fennema's food chemistry. 4th ed. Boca Raton , Fla. : CRC Press. p 689749.
  • Martins SIFS, Jongen WMF, Van Boekel MAJS. 2001. A review of Maillard reaction in food and implications to kinetic modeling. Trends Food Sci Technol 11:36473.
  • Mauri L, Alzamora S, Tomio J. 1992. Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity. Food Chem 45:1923.
  • McMillan G. 1994. pH measurement and control. 2nd ed. Triangle Research Park , N.C. : Instrument Society of America. 304 p.
  • Ohtake S, Schebor C, Palecek SP, De Pablo JJ. 2004. Effect of pH, counter ion, and phosphate concentration on the glass transition temperature of freeze-dried sugar-phosphate mixtures. Pharm Res 21:161521.
  • Pattanaargson S, Sanchavanakit C. 2000. Aspartame degradation study using electrospray ionization mass spectrophotometry. Rapid Commun Mass Spectrom 14:98793.
  • Perrin DD, Dempsey B. 1974. Buffers for pH and metal ion control. London , U.K. : Chapman and Hall. 176 p.
  • Prudel M, Davidkova E, Davidek J, Kminek M. 1986. Kinetics of decomposition of aspartame hydrochloride (Usal) in aqueous solutions. J Food Sci 51(6):13937, 1415.
  • Seow CC, Cheah PB. 1985. Reactivity of sorbic acid and glycerol in non-enzymatic browning in liquid intermediate moisture model systems. Food Chem 18:7180.
  • Skwierczynski RD, Connors KA. 1993. Demethylation kinetics of aspartame and L-phenylalanine methyl ester in aqueous solutions. Pharm Res 10(8):117480.
  • Sloan AE, Labuza TP. 1975. Investigating alternative humectants for use in foods. Food Prod Devel 9(9):7588.
  • Stamp J, Labuza TP. 1989. An ion-pair high performance liquid chromatographic method for the determination of aspartame and its decomposition products. J Food Sci 54(4):10436.
  • Tsoubeli MN, Labuza TP. 1991. Accelerated kinetic study of aspartame degradation in the neutral pH range. J Food Sci 56(6):16715.
  • Wescott C. 1978. pH measurements. New York : Academic Press. 172 p.