Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid-Reference-Cited by-同舟云学术

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Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid

Published:2022-06 Issue: Volume:378 Page:132108
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Lichun,Liu Lei,Xie Jianhua,Shen Mingyue

Funder

Graduate Innovative Special Fund Projects of Jiangxi Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions;Adams;Food Chemistry,2009

2. Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein;Ahmed;Journal of Biological Chemistry,1986

3. Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics;Ajandouz;Journal of Agricultural and Food Chemistry,1999

4. Effects of pH on Caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

5. Effect of heating on Maillard reactions in milk;Van Boekel;Food Chemistry,1998

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