Maillard Reaction Products Formed from L-Rhamnose and Ethylamine
نویسندگان
چکیده
منابع مشابه
The Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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In this article we review recent progress and controversies relating to three areas of the field of advanced glycosylation end-products (AGE). A controversy exists as to whether pyrraline, an AGE detectable by immunohistochemistry in kidneys from patients with renal failure, exists in vivo. Recent data from the authors' laboratory revealed that pyrraline is present in alkaline or protease diges...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1972
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.36.1639