The Maillard reaction in foods
Author:
Affiliation:
1. Department of Health and Nutrition, Kagawa Nutrition University
Publisher
Japanese Association for the Integrated Study of Dietary Habits
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference12 articles.
1. 1) Maillard, L.C.: Action des acides amines sur les sucres; formation des melanoidines par voie methodique., C R Acad. Sci., 154, 66-68 (1912)
2. 2) Hodge, J.E.: Chemistry of browning reaction in model systems., J.Agric. Food Chem., 1, 928-943 (1953)
3. 3) Namiki, M., Hayashi,T.: Role of sugar fragmentation in an early stage browning of amino-carbonyl reaction of sugar with amino acid., Agric. Biol.Chem., 50, 1965-1970 (1986)
4. 5) Usui, T., Yanagisawa, S., Ohguchi, M., Kawabata, R., Kishimoto, J., Arai, Y., Aida, K., Watanabe, H., Hayase, F.: Identification and determination of α-dicarbonyl compounds formed in the degradation of sugars. Biosci. Biotechnol. Biochem., 71, 2465-2472 (2007)
5. 6) Usui, T., Yoshino, M., Watanabe, H., Hayase, F.: Determination of glyceraldehyde formed in glucose degradation and glycation., Biosci. Biotechnol. Biochem., 71, 2162-2168 (2007)
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