Heat Deterioration of Phospholipids. VI. Clarification of Mechanism for the New Pseudo Maillard Rearrangement Reaction by Using 2-Aminoethyl Dihydrogenphosphate-Reference-Cited by-同舟云学术

Heat Deterioration of Phospholipids. VI. Clarification of Mechanism for the New Pseudo Maillard Rearrangement Reaction by Using 2-Aminoethyl Dihydrogenphosphate

Published:2008 Issue:2 Volume:57 Page:93-97
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:
Short-container-title:J. Oleo Sci.

Author:

Hayashi Akihito,Yokoyama Yosuke,Hamaguchi Nobutoshi,Tsuji Takehiko,Tebayashi Shin-ichi,Kim Chul-Sa,Koh Hen-Sik

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference7 articles.

1. Heat Deterioration of Phospholipids I: Decomposition of Soybean Lecithin and Formation of New Products by Heating.

2. Heat Deterioration of Phospholipids. II. Isolation and Identification of New Thermally Deteriorated Products from Soybean Lecithin.

3. Heat Deterioration of Phospholipids. III. Thermally Deteriorated Products from Phosphatidylethanolamine and Hexose

4. Heat Deterioration of Phospholipids. IV. Thermally Deteriorated Products from Phosphatidylethanolamine and Several Sugars

5. Heat Deterioration of Phospholipids. V. A New Rearrangement Reaction of Sugars and Phosphatidylethanolamine

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1. Clarification of the Mechanism of Inhibiting the Maillard Reaction between Phosphatidylethanolamine and Sugars by Adding Fatty Acid Calcium Salts;Journal of Oleo Science;2023

2. Use of Fatty Acid Metal Salts for Preventing Maillard Reaction-Driven Browning of Lecithins;Journal of Oleo Science;2021

3. New Development of Functionality in Phospholipid and Glycolipid;Oleoscience;2019

4. Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose;Food Chemistry;2014-10