Browning of furfural and amino acids, and a novel yellow compound, furpipate, formed from lysine and furfural

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 7, 2007, Pages 1717-1723

  Murata, Masatsune ^a   Totsuka, Hana ^a   Ono, Hiroshi ^b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Browning; Furfural; Lysine; Pipecolic acid; The Maillard reaction

Indexed keywords

BROWNING; MAILLARD REACTION; PIPECOLIC ACID;

ABSORPTION; AMINO ACIDS; FURFURAL; HEATING; VITAMINS;

DERIVATIVES;

CARBOXYLIC ACID; DRUG DERIVATIVE; FURFURAL; FURPIPATE; LYSINE; POLYCYCLIC AROMATIC HYDROCARBON; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COLOR; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPECTROPHOTOMETRY; SYNTHESIS;

CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FURALDEHYDE; LYSINE; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MOLECULAR WEIGHT; POLYCYCLIC HYDROCARBONS, AROMATIC; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPECTROPHOTOMETRY;

EID: 34548379951     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70129     Document Type: Article

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