Formation of tetrahydro-β-carbolines and β-carbolines during the reaction of L-tryptophan with D-glucose

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2111-2116

  Rönner, Birgit ^a   Lerche, Holger ^a   Bergmüller, Wolfgang ^a   Freilinger, Christine ^a   Severin, Theodor ^a   Pischetsrieder, Monika ^b  

^a UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

carboline; Maillard reaction; Tetrahydro carboline; Tryptophan

Indexed keywords

BETA CARBOLINE DERIVATIVE; CARBOLINE DERIVATIVE; CARBOXYLIC ACID DERIVATIVE; GLUCOSE; TRYPTOLINE; TRYPTOPHAN;

ARTICLE; CHEMICAL REACTION; CHEMISTRY; FOOD PROCESSING; GLYCATION; OXIDATION; REACTION ANALYSIS; THERMOSTABILITY;

CARBOLINES; CHEMISTRY, AGRICULTURAL; GLUCOSE; TRYPTOPHAN;

EID: 0038797955     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991237l     Document Type: Article

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