Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid-Reference-Cited by-同舟云学术

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

Published:2019-04-24 Issue:18 Volume:67 Page:5197-5203
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bruhns Philipp¹^ORCID,Kanzler Clemens¹^ORCID,Degenhardt Andreas G.²,Koch Timo J.²,Kroh Lothar W.¹

Affiliation:

1. Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany

2. Pfeifer & Langen GmbH & Co. KG, Aachener Straße 1042a, 50858 Köln, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00202

Reference28 articles.

1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

2. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

3. A review on the beneficial aspects of food processing

4. Food Browning and Its Prevention: An Overview

5. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

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