Forty years of furosine - Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

Molecular Nutrition and Food Research

Volumn 51, Issue 4, 2007, Pages 423-430

  Erbersdobler, Helmut F ^a   Somoza, Veronika ^b  

^a UNIVERSITY OF KIEL   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Amadori products; Furosine; Lysine; Maillard reaction; Other markers of the maillard reaction

Indexed keywords

DRUG DERIVATIVE; FUROSINE; LYSINE; UNCLASSIFIED DRUG;

FOOD ANALYSIS; GLYCATION; HEAT; HISTORY; NUTRITIONAL VALUE; QUALITY CONTROL; REVIEW;

FOOD ANALYSIS; HEAT; HISTORY, 20TH CENTURY; HISTORY, 21ST CENTURY; LYSINE; MAILLARD REACTION; NUTRITIVE VALUE; QUALITY CONTROL;

EID: 34447498699     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600154     Document Type: Conference Paper

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