Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions
Author:
Funder
Japan Society for the Promotion of Science
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05302
Reference20 articles.
1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
2. Melanoidins produced by the Maillard reaction: Structure and biological activity
3. Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids
4. Identification of Novel Colored Compounds Containing Pyrrole and Pyrrolinone Structures Formed by Maillard Reactions of Pentoses and Primary Amino Acids
5. Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
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