Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - Chemical characterisation of a red coloured domaine

European Food Research and Technology

Volumn 206, Issue 4, 1998, Pages 251-258

  Hofmann, Thomas ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(S) 2 Amino 6 4 (E) 1 formyl 2 (2 furyl)ethenyl 5 (2 furyl) 2 (E) ( 2 furyl)methylidene 2,3 dihydro 3 oxo 1H pyrrol 1 yl hexanoic acid; Furan 2 carboxaldehyde; Lysine; Maillard reaction; Melanoidin; Protein

Indexed keywords

EID: 54749138417     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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