Identification and quantification of aminophospholipid-linked Maillard compounds in model systems and egg yolk products

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1000-1008

  Utzmann, Carmen M ^a   Lederer, Markus O ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Advanced glycation end products (AGEs); Amadori compound; Egg yolk; Lecithin; Maillard reaction; Phosphatidylethanolamine

Indexed keywords

ADVANCED GLYCATION END PRODUCT; AMINOPHOSPHOLIPID; DRUG DERIVATIVE; GLUCOSAMINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPID;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; EGG YOLK; FOOD HANDLING; GLYCATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION;

EGG YOLK; FOOD HANDLING; GLUCOSAMINE; GLYCOSYLATION END PRODUCTS, ADVANCED; MAILLARD REACTION; MODELS, MOLECULAR; PHOSPHATIDYLETHANOLAMINES; PHOSPHOLIPIDS;

EID: 0034099776     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9911489     Document Type: Article

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