Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish "organic" and "conventionally" Produced Milk

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 24, 2016, Pages 5071-5078

  Schwarzenbolz, Uwe ^a   Hofmann, Thomas ^a   Sparmann, Nina ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

animal feeding; Maillard reaction; milk; organic and conventional farming; pyrraline

Indexed keywords

AMINO ACIDS; ANIMALS; GLYCOSYLATION; MAMMALS; PROTEINS; REACTION PRODUCTS; SUGAR BEETS;

ANIMAL FEEDING; MAILLARD REACTION; MILK; ORGANIC AND CONVENTIONAL FARMING; PYRRALINE;

CHEMICAL REACTIONS;

MILK PROTEIN;

ANALYSIS; ANIMAL; ANIMAL FOOD; BOVINE; BUFFALO; CAMEL; CHEMISTRY; DISCRIMINANT ANALYSIS; EQUIDAE; FEMALE; GLYCATION; GLYCOSYLATION; GOAT; HORSE; LIQUID CHROMATOGRAPHY; MILK; ORGANIC FARMING; ORGANIC FOOD; SHEEP; TANDEM MASS SPECTROMETRY;

ANIMAL FEED; ANIMALS; BUFFALOES; CAMELUS; CATTLE; CHROMATOGRAPHY, LIQUID; DISCRIMINANT ANALYSIS; EQUIDAE; FEMALE; FOOD, ORGANIC; GLYCOSYLATION; GOATS; HORSES; MAILLARD REACTION; MILK; MILK PROTEINS; ORGANIC AGRICULTURE; SHEEP; TANDEM MASS SPECTROMETRY;

EID: 84976314154     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01375     Document Type: Article

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