Fragmentation pathways during maillard-induced carbohydrate degradation

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 43, 2013, Pages 10198-10208

  Smuda, Mareen ^a   Glomb, Marcus A ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

dicarbonyl cleavage; dicarbonyl compounds; hydrolytic dicarbonyl cleavage; oxidative dicarbonyl cleavage; retro aldol fragmentation

Indexed keywords

CARBON BACKBONE; DICARBONYL COMPOUNDS; FRAGMENTATION PATHWAYS; MAILLARD REACTION; MEDICAL SCIENCE; NON-ENZYMATIC BROWNING REACTIONS; RESEARCH GROUPS; RETRO-ALDOL FRAGMENTATION;

CARBOHYDRATES; CARBON; FUNCTIONAL GROUPS; GLYCOSYLATION;

REACTION INTERMEDIATES;

CARBOHYDRATE;

CHEMISTRY; CONFERENCE PAPER; CONFORMATION; GLYCATION; HEAT; HYDROLYSIS; OXIDATION REDUCTION REACTION;

CARBOHYDRATE CONFORMATION; CARBOHYDRATES; HOT TEMPERATURE; HYDROLYSIS; MAILLARD REACTION; OXIDATION-REDUCTION;

EID: 84887094504     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305117s     Document Type: Conference Paper

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