Study on the Formation and Decomposition of the Amadori Compound N -(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems

Author:

Blank Imre,Devaud Stéphanie,Fay Laurent B.

Publisher

Elsevier

Reference29 articles.

1. New aspects of the Maillard reaction in foods and in the human body;Ledl;Angew. Chem. (Int. Ed. Engl.),1990

2. Dehydrated foods: Chemistry of browning reactions in model systems;Hodge;J. Agric. Food Chem.,1953

3. The Amadori rearrangement;Hodge;Advan. Carbohyd. Res.,1955

4. The Maillard reaction in food: a critical review from the nutritional standpoint;Mauron;Prog. Food Nutr. Sci.,1981

5. Detection of Maillard products in malts, beers, and brewing colorants;Wittmann;Z. Lebensm. Unters. Forsch.,1989

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