Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, Canada T6G 2P5
Funder
Alberta Innovates - Bio Solutions
Natural Sciences and Engineering Research Council of Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02664
Reference50 articles.
1. Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations and efficacy
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3. Glucosamine increases hyaluronic acid production in human osteoarthritic synovium explants
4. The lack of effect of glucosamine sulphate on aggrecan mRNA expression and 35S-sulphate incorporation in bovine primary chondrocytes
5. Characterization of Chitin and Its Hydrolysis to GlcNAc and GlcN
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