The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.
Food Chem
; 247: 29-38, 2018 May 01.
Article
em En
| MEDLINE
| ID: mdl-29277225
Palavras-chave
Amadori products; Chemometrics; Maillard reaction; Mass spectrometry; N-(1-deoxy-d-fructos-1-yl)-l-asparagine (PubChem CID71316980); N-(1-deoxy-d-fructos-1-yl)-l-glutamic acid (PubChem CID56971968); N-(1-deoxy-d-fructos-1-yl)-l-glycine (PubChem CID3081391); N-(1-deoxy-d-fructos-1-yl)-l-lysine (PubChem CID123708); N-(1-deoxy-d-fructos-1-yl)-l-phenylalanine (PubChem CID71316982); N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (PubChem CID159983); N-(1-deoxy-d-fructos-1-yl)-l-valine (PubChem CID71777427); Nε-(2-furoylmethyl)-l-lysine (furosine, PubChem CID123889); Nε-(carboxymethyl)-l-lysine (CML, PubChem CID123800); lysine (PubChem CID5962)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Glycine max
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Produtos Finais de Glicação Avançada
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Manipulação de Alimentos
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Aminoácidos
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article