4-Hydroxy-5-Methyl-3(<i>2H</i>)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System-Reference-Cited by-同舟云学术

4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System

Published:2017 Issue:2 Volume:23 Page:283-289
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Mikami Yoko¹,Nakamura Miki¹,Yamada Shinji²,Murata Masatsune¹

Affiliation:

1. Department of Nutrition and Food Science, Ochanomizu University

2. Department of Chemistry, Ochanomizu University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/2/23_283/_pdf

Reference21 articles.

1. Blank I., Devaud S., and Fay L. B. (1996). New aspects of the formation of 3(2H)-furanones through the Maillard reaction, Royal Soc. Chem., 197, 188-193.

2. Feather, M. S. (1981). Amine-assisted sugar dehydration reactions. Prog. Fd. Nutr. Sci., 5, 37-45.

3. Fogliano, V. (2015). Long history of the Maillard reaction: The beginning of the second century. Food Funct., 7, 2496-2497.

4. Friedman, M. (1996). Food browning and its prevention: an overview. J. Agric. Food Chem., 44, 631-653.

5. Glomb, M., Lederer, M., and Ledel, F. (1991). 5-Hydroxymethyl-3(2H)-furanone, 5-(1,2-dihydroxyethyl)-3(2H)-furanone and 5-dihydroxy-2H-pyran-3(6H)-one: reactive intermediates in the Maillard reaction of hexoses and pentoses. Z. Lebensm. Unters. Forsh., 193, 237-241.

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review;Phytomedicine;2024-06

2. Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation;Food Chemistry: X;2024-03

3. Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment;LWT;2023-08

4. Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation;2023

5. Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions;Bioscience, Biotechnology, and Biochemistry;2021-06-30