Density functional computational studies on ribose and glycine Maillard reaction: Formation of the Amadori rearrangement products in aqueous solution

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 919-926

  Jalbout, Abraham F ^a   Shipar, Md Abul Haider ^b   Navarro, Jose Luis ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b CHIBA UNIVERSITY   (Japan)

Author keywords

Amadori rearrangement product; Density functional computational study; Glycine; Maillard reaction; Ribose

Indexed keywords

FORMALDEHYDE; GLYCINE; RIBOSE;

AMADORI REARRANGEMENT; AMINO ACID ANALYSIS; AQUEOUS SOLUTION; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CHEMICAL REACTION; DENSITY FUNCTIONAL THEORY; GLYCATION; ISOELECTRIC POINT;

EID: 33847091648     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.045     Document Type: Article

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