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Angewandte Chemie - International Edition

Volumn 53, Issue 39, 2014, Pages 10316-10329

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

(2) Hellwig, Michael a Henle, Thomas a

a DRESDEN UNIVERSITY OF TECHNOLOGY (Germany)

Author keywords

diabetes; food; glycation; Maillard reaction; protein modifications

Indexed keywords

CARBOHYDRATES; CHEMICAL REACTIONS; FOOD PRODUCTS; GLYCOSYLATION; MEDICAL PROBLEMS; NUTRITION; ODORS; PROCESSED FOODS;

AGEING PROCESS; AMINO-COMPOUNDS; COMPLEX REACTIONS; GLYCATION; MAILLARD PRODUCTS; MAILLARD REACTION; PATHOPHYSIOLOGICAL; PROTEIN MODIFICATIONS;

THERMAL PROCESSING (FOODS);

GLYCOSYLATED HEMOGLOBIN; HEXOSAMINE; MELANOIDIN POLYMERS; POLYMER;

CHEMISTRY; DIABETES MELLITUS; FOOD; GLYCATION; HISTORY; HUMAN; METABOLISM; PATHOLOGY; TIME; TOXICITY;

DIABETES MELLITUS; FOOD; HEMOGLOBIN A, GLYCOSYLATED; HEXOSAMINES; HISTORY, 20TH CENTURY; HUMANS; MAILLARD REACTION; POLYMERS; TIME FACTORS;

EID: 84908474395 PISSN: 14337851 EISSN: 15213773 Source Type: Journal
DOI: 10.1002/anie.201308808 Document Type: Review

Times cited : (391)

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