Chemical activation of piperidine by formaldehyde and formation of lysine-specific Maillard reaction products

Author:

Nikolov Plamen Y.,Yaylayan Varoujan A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

1. Degradation of glucose: Reinvestigation of reactive α-dicarbonyl compounds;Gobert;Journal of Agricultural Food Chemistry,2009

2. Formation of styrene during the Maillard reaction is negligible;Goldmann;Food Additives and Contaminants Part A-Chemistry, Analysis, Control Exposure and Risk Assessment,2009

3. Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids;Hofmann;Journal of Agricultural Food Chemistry,1998

4. Formation of aromatic-compounds from carbohydrates. IX Reaction of d-glucose and l-lysine in slightly acidic, aqueous-solution;Miller;Acta Chemica Scandinavica. Series B: Organic Chemistry and Biochemistry,1984

5. Amadori compounds as nonvolatile flavor precursors in processed foods;Mills;Journal of Agricultural Food Chemistry,1969

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