High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model

European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1301-1307

  Yuan, Yuan ^a   Zhao, Guang Hua ^a   Hu, Xiao Song ^a   Wu, Ji Hong ^a   Liu, Jie ^a   Chen, Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dicarbonyl compounds; Acrylamide (AA); Asparagine (Asn); Glucose (Glc); Maillard reaction (MR); Methylglyoxal (MG)

Indexed keywords

CONCENTRATION (PROCESS); CORRELATION METHODS; GLUCOSE; MATHEMATICAL MODELS; REACTION KINETICS;

ACRYLAMIDES; ASPARAGINE (ASN); DICARBONYL COMPOUNDS; MAILLARD REACTION (MR); METHYLGLYOXAL (MG); PARTICULAR MODEL SYSTEMS;

AMIDES;

EID: 41549164401     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0658-0     Document Type: Article

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