Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 885-890

  Yuan, Yuan ^a,b   Zhao, Guanghua ^a   Chen, Fang ^a   Liu, Jie ^a   Wu, Jihong ^a   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JILIN UNIVERSITY   (China)

Author keywords

Dicarbonyl compounds; Acrylamide (AA); Asparagine (Asn); Fructose (Fru); Maillard reaction (MR); Methylglyoxal (MG)

Indexed keywords

1,2 DICARBONYL DERIVATIVE; ACRYLAMIDE; ASPARAGINE; FRUCTOSE; METHYLGLYOXAL; PHENYLENEDIAMINE;

AQUEOUS SOLUTION; ARTICLE; BIOSYNTHESIS; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; GLYCATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE DEPENDENCE;

EID: 39049157268     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.054     Document Type: Article

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