Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions-Reference-Cited by-同舟云学术

Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions

Published:2023-05-18 Issue:6 Volume:3 Page:1021-1029
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Pepa Lorena Sofía¹²,dos Santos-Ferreira Cristina³,Buera María del Pilar¹³²⁴^ORCID

Affiliation:

1. Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina

2. Instituto de Tecnología deAlimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina

3. Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina

4. CONICET - Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, C1425FQB Buenos Aires, Argentina

Funder

Universidad de Buenos Aires

Ministerio de Ciencia, TecnologÃa e InnovaciÃ³n Productiva

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00029

Reference43 articles.

1. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system

2. The Development of Maillard Reaction, and Advanced Glycation End Product (AGE)-Receptor for AGE (RAGE) Signaling Inhibitors as Novel Therapeutic Strategies for Patients with AGE-Related Diseases

3. Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products

4. Chemical Characteristics of Dark-Brown Humic-like Substances Formed from the Abiotic Condensation of Maillard Precursors with Different Glycine Concentrations