Structure and Potential Cross‐linking Reactivity of a New Pentose-Specific Maillard Product

Journal of Agricultural and Food Chemistry

Volumn 42, Issue 12, 1994, Pages 2692-2697

  Tressl, Roland ^a   Wondrak, Georg ^a   Kersten, Evelyn ^a   Rewicki, Dieter ^b  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b FREIE UNIVERSITÄT BERLIN   (Germany)

Author keywords

formation from pentoses; formation in Maillard reactions; Maillard reaction; Maillard reaction with 4 aminobutyricacid; Maillard reaction with co amino acids; N (dimethylmaleoyl) amino acids; new pentose specific product with amino acids; pentoses; potential protein cross linking reaction with SH groups; l 13C D arabinose; (3,4 dimethyl 2,5 dioxo 2,5 dihydropyrroll yl)carhoxylic acids

Indexed keywords

EID: 0006241205     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00048a009     Document Type: Article

References (22)

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