An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In this contribution, we will describe the reactivity of se...

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Detalles Bibliográficos
Autores principales: Golon, Agnieszka, Kropf, Christian, Vockenroth, Inga, Kuhnert, Nikolai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302257/
https://www.ncbi.nlm.nih.gov/pubmed/28234331
http://dx.doi.org/10.3390/foods3030461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302257/
https://www.ncbi.nlm.nih.gov/pubmed/28234331
http://dx.doi.org/10.3390/foods3030461

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