Quantitation of Maillard reaction products in commercially available pet foods

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 35, 2014, Pages 8883-8891

  Van Rooijen, Charlotte ^a   Bosch, Guido ^a   Van Der Poel, Antonius F B ^a   Wierenga, Peter A ^a   Alexander, Lucille ^b   Hendriks, Wouter H ^a,c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b WALTHAM CENTRE FOR PET NUTRITION   (United Kingdom)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

advanced glycation end products (AGEs); carboxymethyllysine (CML); dogs and cats; hydroxymethylfurfural (HMF); pet food processing

Indexed keywords

AMINO ACIDS; FOOD PROCESSING; PELLETIZING; BIOCHEMISTRY; CHEMICAL REACTIONS; REACTION PRODUCTS;

ADVANCED GLYCATION END PRODUCTS; CARBOXYMETHYLLYSINE; DOGS AND CATS; HYDROXYMETHYLFURFURAL; PET FOODS;

GLYCOSYLATION;

5-HYDROXYMETHYLFURFURAL; FURFURAL; LYSINE; LYSINOALANINE; N(6)-CARBOXYMETHYLLYSINE;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; ANIMAL FOOD; CAT; DOG; ECONOMICS; FOOD HANDLING; GLYCATION; HEAT; PRODUCT SAFETY;

ANIMAL FEED; ANIMALS; CATS; CONSUMER PRODUCT SAFETY; DOGS; FOOD HANDLING; FURALDEHYDE; HOT TEMPERATURE; LYSINE; LYSINOALANINE; MAILLARD REACTION;

EID: 84906879113     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502064h     Document Type: Article

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