Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system

Author:

Quan Wei,Li Yong,Jiao Ye,Xue Chaoyi,Liu Guoping,Wang Zhaojun,He ZhiyongORCID,Qin Fang,Zeng MaomaoORCID,Chen JieORCID

Funder

The National Key R & D Program of China

The Key Research and Development Plan of Guangdong Province, China

The National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system;Aljahdali;Critical Review in Food Science and Nutrition,2017

2. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems;Amrein;Journal of Agricultural and Food Chemistry,2006

3. Accurate determination of aldehydes in amine catalysts or amines by 2, 4-dinitrophenylhydrazine derivatization;Barman;Journal of Chromatography A,2014

4. Acrylamide in foods: Occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003

5. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems;Chen;Food Research International,2011

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