Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods

Nahrung - Food

Volumn 45, Issue 3, 2001, Pages 210-214

  Biemel, K M ^a   Buhler H P ^a   Reihl, O ^a   Lederer, M O ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMMONIO 6 ((2 ((4 AMMONIO 5 OXIDO 5 OXOPENTYL)AMINO) 4 METHYL 4,5 DIHYDRO 1H IMIDAZOL 5 YLIDENE)AMINO)HEXANOATE; 2 AMMONIO 6 ((2 ((4 AMMONIO 5 OXIDO 5 OXOPENTYL)AMINO) 4,5 DIHYDRO 1H IMIDAZOL 5 YLIDENE)AMINO)HEXANOATE; 2-AMMONIO-6-((2-((4-AMMONIO-5-OXIDO-5--OXOPENTYL)AMINO)-4-METHYL-4,5-DIHYDRO-1H-IMIDAZOL-5-YLIDENE)AMINO)HEXANOATE; 2-AMMONIO-6-((2-((4-AMMONIO-5-OXIDO-5-OXOPENTYL)AMINO)-4,5-DIHYDRO-1H-IMIDAZOL-5-YLIDENE)AMINO)HEXANOATE; ARGININE; CROSS LINKING REAGENT; DRUG DERIVATIVE; GLYOXAL; IMIDAZOLE DERIVATIVE; LYSINE;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY;

ARGININE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROSS-LINKING REAGENTS; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYOXAL; IMIDAZOLES; LYSINE; MAILLARD REACTION;

EID: 18044404177     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010601)45:3<210::AID-FOOD210>3.0.CO;2-L     Document Type: Article

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