Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 391-396

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

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b INSTITUTE OF EPIDEMIOLOGY   (Germany)

Author keywords

CROSSPY; Lysine; Maillard reaction; Melanoidin; Nonenzymatic browning; Protein crosslink; Protein glycation; Pyrazinium radical cation

Indexed keywords

ALDEHYDE; AMINO ACID; BOVINE SERUM ALBUMIN; CARBOHYDRATE; FREE RADICAL; LYSINE; MELANOIDIN POLYMERS; MELANOIDINE; POLYMER; PROTEIN; PYRAZINE DERIVATIVE; RADICAL; SULFITE; UNCLASSIFIED DRUG;

ARTICLE; BREAD; CACAO; CHEMISTRY; COFFEE; COLOR; COOKING; DIMERIZATION; ELECTRON SPIN RESONANCE; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLIGOMERIZATION; PROTEIN CROSS LINKING; SYNTHESIS; ULTRAVIOLET SPECTROPHOTOMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKERY; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD ANALYSIS; FOOD HANDLING; FREE RADICALS; MASS SPECTROMETRY; POLYMERS; SPECTROPHOTOMETRY, ULTRAVIOLET; SULFITES;

BOVINAE; THEOBROMA CACAO; TRITICUM AESTIVUM;

EID: 0033006573     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980627p     Document Type: Article

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