Demonstration of the presence of aminoreductone formed during the Maillard reaction in milk

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1088-1092

  Shimamura, Tomoko ^a   Kurogi, Yoshikazu ^a   Katsuno, Shinya ^b   Kashiwagi, Takehiro ^a   Ukeda, Hiroyuki ^a  

^a KOCHI UNIVERSITY   (Japan)

^b Nippon Milk Community Co Ltd   (Japan)

Author keywords

Aminoreductone; Lactose; Maillard reaction; Milk

Indexed keywords

AMINOREDUCTONE; DINITROPHENYLHYDRAZINE; LACTOSE; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MILK; MODEL SYSTEM; NMR ANALYSIS;

CHEMICAL CONTAMINATION; GLUCOSE; REACTION PRODUCTS;

GLYCOSYLATION;

2,4 DINITROPHENYLHYDRAZINE; AMINO ACID DERIVATIVE; AMINOREDUCTONE; COPPER; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; GLYCATION; MILK; NUCLEAR MAGNETIC RESONANCE; OXIDATION;

EID: 79960173042     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.079     Document Type: Article

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