Formation of early and advanced maillard reaction products correlates to the ripening of cheese

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 2, 2012, Pages 600-607

  Spanneberg, Robert ^a   Salzwedel, Grit ^a   Glomb, Marcus A ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

cheese ripening; furosine; Maillard reaction; N carboxyethyllysine; N carboxymethyllysine; proteolysis

Indexed keywords

ACID MODIFICATION; AMADORI COMPOUND; CARBOXYMETHYLLYSINE; CHEESE RIPENING; CHEMICAL PARAMETERS; DEGREE OF MATURATION; DICARBONYL COMPOUNDS; ELEVATED TEMPERATURE; FUROSINE; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; METHYLGLYOXAL;

AMINO ACIDS; COAGULATION; PROTEOLYSIS; REACTION PRODUCTS;

GLYCOSYLATION;

CASEIN; CHYMOSIN; DRUG DERIVATIVE; FUROSINE; LYSINE; METHYLGLYOXAL; N(6) CARBOXYMETHYLLYSINE; N(6)-CARBOXYMETHYLLYSINE; RENNET;

ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; GLYCATION; METABOLISM; METHODOLOGY; PROTEIN PROCESSING; TIME;

CASEINS; CHEESE; CHYMOSIN; FOOD HANDLING; FOOD TECHNOLOGY; LYSINE; MAILLARD REACTION; PROTEIN MODIFICATION, TRANSLATIONAL; PYRUVALDEHYDE; TIME FACTORS;

EID: 84856004520     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204079f     Document Type: Article

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