A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

Food Chemistry

Volumn 239, Issue , 2018, Pages 377-384

  Jiang, Wei ^a   Chen, Yaxin ^a   He, Xiaoxia ^b   Hu, Shiwei ^a   Li, Shijie ^a   Liu, Yu ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

^b Qingdao Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Biogenic amine; Cytotoxicity; Glucose; Maillard reaction; Reduction; Soy sauce; Tyramine

Indexed keywords

CHEMICAL REACTIONS; CYTOTOXICITY; GLUCOSE; GLYCOSYLATION; REDUCTION;

BIOGENIC AMINES; CYTOTOXICITY ASSAYS; FLUORESCENCE INTENSITIES; GLUCOSE CONCENTRATION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; SOY SAUCE; TYRAMINE;

AMINES;

GLUCOSE; SODIUM CHLORIDE; TYRAMINE;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CYTOTOXICITY; CYTOTOXICITY ASSAY; FLUORESCENCE SPECTROSCOPY; GLYCATION; HEATING; PH; REDUCTION (CHEMISTRY); TEMPERATURE; ULTRAVIOLET SPECTROSCOPY; CHEMISTRY; SOY FOOD;

GLUCOSE; MAILLARD REACTION; SOY FOODS; TYRAMINE;

EID: 85021314285     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.085     Document Type: Article

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