Detection and quantification of pentosidine in foods

European Food Research and Technology

Volumn 204, Issue 2, 1997, Pages 95-98

  Henle, Thomas ^a   Schwarzenbolz, Uwe ^a   Klostermeyer, Henning ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Amino acid analysis; Crosslinking; Maillard reaction; Pentosidine; Proteins

Indexed keywords

EID: 53249113460     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050043     Document Type: Article

References (13)

1. Schmitz I, Zahn H, Klostermeyer H, Rabbel K, Watanabe K (1976) Z Lebensm Unters Forsch 160: 377-381
2. Friedman M (1977) Adv Exp Biol 86B: 1-27
3. Henle T, Walter AW, Klostermeyer H (1993) Z Lebensm Unters Forsch 197: 114-117
4. Mohammad A, Fraenkel-Conrad H, Olcott HS (1949) Arch Biochem 24: 157-178
5. Andrews AT (1974) J Dairy Res 42: 89-99
6. Okitani A, Cho RK, Kato H (1984) Agric Biol Chem 48: 1801-1808
7. Kato Y, Matsuda T, Kato N, Nakamura R (1988) J Agric Food Chem 36: 806-809
8. Zin El-Din M, Aoki T (1993) Int Dairy J 3: 581-588
9. Henle T, Schwarzenbolz U, Klostermeyer H (1996) Int Dairy Fed Spec Issue (in press)
10. Sell DR, Monnier VM (1989) J Biol Chem 264: 21597-21602
11. Monnier VM, Sell DR (1994) In: Labuza TP, Reineccius GA, Monnier VM, O'Brien J, Baynes JW (eds) Maillard reactions in chemistry, food, and health. The Royal Society of Chemistry, Cambridge, UK, pp 235-243
12. Dyer DG, Blackledge JA, Thorpe SR, Baynes JW (1991) J Biol Chem 266: 11654-11660
13. Henle T, Walter H, Krause I, Klostermeyer H (1991) Int Dairy J 1: 125-135