Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the maillard reaction

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 21, 2012, Pages 5482-5490

  Bin, Qing ^a,b   Peterson, Devin G ^b   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

catechins; electron paramagnetic resonance; glycation; glycolaldehyde; glyoxal; Maillard reaction; pyrazinium radical; reactive imine trapping

Indexed keywords

CATECHINS; GLYCATION; GLYCOLALDEHYDES; GLYOXAL; MAILLARD REACTION; PYRAZINIUM RADICAL; REACTIVE IMINES;

ALDEHYDES; AMINO ACIDS; CHEMICAL REACTIONS; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; GLYCOSYLATION; NITROGEN COMPOUNDS; PARAMAGNETIC RESONANCE; PARAMAGNETISM; POSITIVE IONS; VITAMINS;

PHENOLS;

FREE RADICAL; PHENOL DERIVATIVE; PYRAZINE DERIVATIVE;

ARTICLE; CHEMISTRY; GLYCATION;

FREE RADICALS; MAILLARD REACTION; PHENOLS; PYRAZINES;

EID: 84861627320     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3010838     Document Type: Article

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