☆ 4.7 Article

Formation of melanoidins-Aldol reactions of heterocyclic and short-chain MAILLARD intermediates

FOOD CHEMISTRY (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Agriculture, Multidisciplinary

High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with L-Alanine or L-Lysine

Clemens Kanzler et al.

Summary: Research on the formation of food melanoidins from carbohydrates and amino acids in the Maillard reaction remains incomplete after more than 100 years. By incubating methylglyoxal with amino acids in aqueous solutions, this study revealed the formation of oligomers through aldol reaction involving key reaction products, such as formaldehyde and aminoacetone. High-resolution mass spectrometry and chemical structure analysis were used to characterize the variety of products formed.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Kim Maasen et al.

Summary: This study analyzed dicarbonyls in commonly-consumed products in a Western diet and established a dietary dicarbonyl database of 223 foods and drinks. Dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars, while lowest in tea, dairy, light soft drinks, and rice. The database provides the opportunity to estimate dietary exposure to dicarbonyls and explore their physiological impact on human health.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition

Clemens Kanzler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

添加到收藏夹

Article Agriculture, Multidisciplinary

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

Philipp Bruhns et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

添加到收藏夹

Article Agriculture, Multidisciplinary

2-Deoxyglucosone: A New C-6-alpha-Dicarbonyl Compound in the Maillard Reaction of D-Fructose with gamma-Aminobutyric Acid

Philipp Bruhns et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

添加到收藏夹

Article Agriculture, Multidisciplinary

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to D-Glucose

Clemens Kanzler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

添加到收藏夹

Article Agriculture, Multidisciplinary

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Clemens Kanzler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

添加到收藏夹

Article Agriculture, Multidisciplinary

D-Galacturonic Acid: A Highly Reactive Compound in Nonenzymatic Browning. 2. Formation of Amino-Specific Degradation Products

Steffen Wegener et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

添加到收藏夹

Article Chemistry, Multidisciplinary

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

Michael Hellwig et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2014)

添加到收藏夹

Article Agriculture, Multidisciplinary

D-Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products

Maria-Anna Bornik et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

Julia Degen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

添加到收藏夹

Article Chemistry, Inorganic & Nuclear

NMR Chemical Shifts of Trace Impurities: Common Laboratory Solvents, Organics, and Gases in Deuterated Solvents Relevant to the Organometallic Chemist

Gregory R. Fulmer et al.

ORGANOMETALLICS (2010)

添加到收藏夹

Article Agriculture, Multidisciplinary

Reactivity of 1-Deoxy-D-erythro-hexo-2,3-diulose: A Key Intermediate in the Maillard Chemistry of Hexoses

Michael Voigt et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

添加到收藏夹

Article Food Science & Technology

Bread crust melanoldins as potential prebiotic ingredients

RC Borrelli et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2005)

添加到收藏夹

Article Agriculture, Multidisciplinary

Intact carbohydrate structures as part of the melanoidin skeleton

B Cämmerer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

Article Food Science & Technology

Review of non-enzymatic browning and antioxidant capacity in processed foods

L Manzocco et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.