Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 379-390

  Hofmann, Thomas ^a   Bors, Wolf ^b   Stettmaier, Kurt ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b INSTITUTE OF EPIDEMIOLOGY   (Germany)

Author keywords

1,4 Dialkylpyrazinium radical cation; Amadori product; Deoxyosones; Glycolaldehyde; Glyoxal; Maillard reaction; Nonenzymatic browning; Oxidation

Indexed keywords

ALANINE; ALDEHYDE; AMINO ACID; CARBOHYDRATE; FREE RADICAL; FURFURAL; HEXOSE; PYRAZINE DERIVATIVE; RADICAL;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COLOR; COOKING; ELECTRON SPIN RESONANCE; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE; OXIDATION; ULTRAVIOLET SPECTROPHOTOMETRY;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKERY; DIETARY CARBOHYDRATES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0032968519     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980626x     Document Type: Article

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