Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
Author:
Affiliation:
1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00887
Reference55 articles.
1. Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol
2. The Variety of Odors Produced in Maillard Model Systems and How They Are Influenced by Reaction Conditions
3. Characterization of Volatile Compounds from the Reaction of 3-Hydroxy-2-butanone and Ammonium Sulfide Model System
4. The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules
5. Nonenzymatic deamidation of food proteins
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