Classification of the Maillard reaction: A conceptual approach

Trends in Food Science and Technology

Volumn 8, Issue 1, 1997, Pages 13-18

  Yaylayan, Varoujan A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031040322     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(96)20013-5     Document Type: Note

References (15)

1. 1 Ikan, R., ed. (1996) The Maillard Reaction: Consequences for the Chemical and Life Sciences, John Wiley & Sons
2. 2 Labuza, T.P., Reineccius, G.A., Monnier, V.M., O'Brien, J. and Baynes, J.W., eds (1994) Maillard Reactions in Chemistry, Food and Health, Royal Society of Chemistry, Cambridge, UK
3. 3 Eriksson, C., ed. (1981) Maillard Reactions in Food: Chemical Physiological, and Technological Aspects (Progress in Food and Nutrition Science, Vol. 5), Pergamon Press
4. 4 Yaylayan, V.A. and Keyhani, A. (1996) 'Py/GC/MS Analysis of Non-volatile Flavor Precursors: Amadori Compounds' in Contribution of Low and Non-volatile Materials to the Flavor of Food (Pickenhagen, W., Ho, C-T. and Spanier, A.M., eds), pp. 13-26, Allured Publishing Company, Carol Stream, IL, USA
5. 5 Keyhani, A. and Yaylayan, V.A. (1996) 'Py/GC/MS Analysis of N-(1-deoxy-D-fructos-1-yl)-L-phenylalanine: Identification of Novel Pyridine and Naphthalene Derivatives' in J. Agric. Food Chem. 44, 223-229
6. 6 Keyhani, A. and Yaylayan, V.A. (1996) 'Elucidation of the Mechanism of Pyrazinone Formation in Glycine Model Systems Using Labeled Sugars and Amino Acid' in J. Agric. Food Chem. 44, 2511-2516
7. 7 Ledl, F. and Schleicher, E. (1990) 'New Aspects of the Maillard Reaction in Foods and in the Human Body' in Angew. Chem. Int. Ed. 29, 565-706
8. 8 Yaylayan, V.A. and Huygues-Despointes, A. (1994) 'Chemistry of Amadori Rearrangement Products' in Crit. Rev. Food Sci. Nutr. 34, 321-369
9. 13C]glucose' in J. Agric. Food Chem. 44, 672-681
10. 10 Yaylayan, V.A. (1990) 'In Search of Alternative Mechanisms for the Maillard Reaction' in Trends Food Sci. Technol. 1, 20-22
11. 11 Finot, P.A., Aeschbacher, H.U., Hurrell, R.F. and Liardon, R., eds (1990) The Maillard Reaction in Food Processing, Human Nutrition and Physiology, p. 39, Birkhäuser Verlag, Basel, Switzerland
12. 12 Yaylayan, V.A. and Lachambre, S. (1990) 'Pyrylium Betaines as Reactive Intermediates in Maillard Reaction' in J. Food Sci. 55, 1124-1126
13. 13 Yaylayan, V.A. and Ismail, A. (1995) 'Investigation of the Enolization and Carbonyl Group Migration in Reducing Sugars by FTIR Spectroscopy' in Carbohydr. Res. 276, 253-263
14. 14 Yaylayan, V. and Mandeville, S. (1994) 'Mechanistic Pathway for the Formation of Maltoxazine From Intact 1-[(2′-Carboxy)pyrrolidinyl]-1-deoxy-D-fructose (Amadori-Proline)' in J. Agric. Food Chem. 42, 1841-1844
15. 15 Keyhani, A. and Yaylayan, V.A. 'Glycine Specific Novel Maillard Reaction Products: 5-hydroxy-1,3-dimethyl-2[1(H)]-quinoxalinone and Related Compounds' in J. Agric. Food Chem. (accepted)