Maillard reaction indicators in diets usually consumed by adolescent population

Molecular Nutrition and Food Research

Volumn 51, Issue 3, 2007, Pages 341-351

  Delgado Andrade, Cristina ^a   Seiquer, Isabel ^a   Navarro, M Pilar ^a   Morales, Francisco J ^b  

^a CSIC   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Adolescence; Carboxymethyllysine; Diet; Fluorescence; Furosine

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ADVANCED GLYCATION END PRODUCT; DRUG DERIVATIVE; FURFURAL; FUROSINE; LYSINE; N(6) CARBOXYMETHYLLYSINE; N(6)-CARBOXYMETHYLLYSINE; UNCLASSIFIED DRUG;

ADOLESCENT; ARTICLE; CHILD NUTRITION; COLOR; COMPARATIVE STUDY; DIET; FOOD ANALYSIS; FOOD HANDLING; FOOD PREFERENCE; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METHODOLOGY; SPECTROFLUOROMETRY;

ADOLESCENT; ADOLESCENT NUTRITION PHYSIOLOGY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; DIET; FOOD ANALYSIS; FOOD HANDLING; FOOD PREFERENCES; FURALDEHYDE; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; LYSINE; MAILLARD REACTION; SPECTROMETRY, FLUORESCENCE;

EID: 34250207739     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600070     Document Type: Article

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