Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine-Reference-Cited by-同舟云学术

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Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine

Published:2020-07 Issue: Volume:317 Page:126458
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Hang^ORCID,Zhong Qili,Xie Yunfei^ORCID,Guo Yahui^ORCID,Cheng Yuliang,Yao Weirong

Funder

National Key R&D Program of China

Key R&D Program of Jiangsu Province

China Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

Natural Science Foundation of Jiangsu Province

Forestry science and technology innovation and extension project of Jiangsu Province

National first-class discipline program of Food Science and Technology

Science and technology project of Jiangsu Bureau of Quality and Technical Supervision

Science and Technology Plan of Suzhou City

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. In vitro kinetic studies of formation of antigenic advanced glycation end products (AGEs): Novel inhibition of post-amadori glycation pathways;Booth;Journal of Biological Chemistry,1997

2. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates;Corzo-Martínez;Food Hydrocolloids,2012

3. Simultaneous quantitative analysis of Maillard reaction precursors and products by high-performance anion exchange chromatography;Davidek;Journal of Agricultural and Food Chemistry,2003

4. 1,2-Dicarbonyl compounds in commonly consumed foods;Degen;Journal of Agricultural and Food Chemistry,2012

5. Determination of lysine damage and calculation of lysine bio-availability in several processed foods;Erbersdobler;Zeitschrift für Ernährungswissenschaft,1991

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