A new imidazolinone resulting from the reaction of peptide-bound arginine and oligosacccharides with 1,4-glycosidic linkages

European Food Research and Technology

Volumn 218, Issue 3, 2004, Pages 213-218

  Mavric, E ^a   Kumpf, Y ^a   Schuster, K ^a   Kappenstein, O ^a   Scheller, D ^a   Henle, T ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

3,4 Dideoxypentosulose; Arginine; Imidazolinone; Lactose; Maillard reaction

Indexed keywords

ABSORPTION; ACETIC ACID; AMINO ACIDS; CARBOHYDRATES; CHROMATOGRAPHIC ANALYSIS; DEGRADATION; HYDROLYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; SEPARATION;

3,4-DIDEOXYPENTOSULOSE; ARGININE; IMIDAZOLINONE; LACTOSE; MAILLARD REACTIONS; PEPTIDE-BOUND ARGININE; PROTEIN-BOUNDS;

ORGANIC COMPOUNDS;

EID: 18744393981     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0817-x     Document Type: Article

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