Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system

Journal of the Science of Food and Agriculture

Volumn 96, Issue 7, 2016, Pages 2555-2564

  Liang, Zhili ^a   Li, Lin ^a   Fu, Quanyi ^a   Zhang, Xia ^a   Xu, Zhenbo ^a,b   Li, Bing ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF MARYLAND DENTAL SCHOOL   (United States)

Author keywords

AGEs; Microwave heating; Model system; Pyrraline; Saccharide

Indexed keywords

2-FORMYL-5-(HYDROXYMETHYL)PYRROLE-1-NORLEUCINE; CARBOHYDRATE; LYSINE; NORLEUCINE; PYRROLE DERIVATIVE;

ANALOGS AND DERIVATIVES; CHEMICAL STRUCTURE; CHEMISTRY; GLYCATION; HEAT; TIME FACTOR;

CARBOHYDRATES; HOT TEMPERATURE; LYSINE; MAILLARD REACTION; MOLECULAR STRUCTURE; NORLEUCINE; PYRROLES; TIME FACTORS;

EID: 84945973341     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7376     Document Type: Article

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