Density functional computational studies on the intermediate stage of the ribose and glycine Maillard reaction: Formation of deoxyosones in aqueous solution

Food Chemistry

Volumn 105, Issue 4, 2007, Pages 1342-1348

  Jalbout, Abraham F ^a   Shipar, Md Abul Haider ^b   Contreras Torres, Flavio F ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b CHIBA UNIVERSITY   (Japan)

Author keywords

Density functional theory (DFT); Deoxyosones; Glycine; Maillard reaction; Ribose

Indexed keywords

GLYCINE; RIBOSE;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL INTERACTION; DENSITY FUNCTIONAL THEORY; ENERGY ABSORPTION; GLYCATION; PH;

EID: 34447634095     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.061     Document Type: Article

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