“Cold caramelization” of glucosamine under UV-C radiation
The non-enzymatic browning of glucosamine (GlcN) under UV-C radiation at 25°C, referred click here to as “cold caramelization”, was examined.Several UV-C exposure times of 0, 20, 60, 120 min at two GlcN concentrations of 15% and 30% were chosen.The physicochemical properties, quantitation of α-dicarbonyl compounds and polyhydroxyalkyl pyrazin