Novel approaches to the analysis of the Maillard reaction of proteins

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this...

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Veröffentlicht in:	Electrophoresis 2001-05, Vol.22 (8), p.1518-1525
Hauptverfasser:	Fayle, Siân E., Healy, Jackie P., Brown, Paula A., Reid, Elizabeth A., Gerrard, Juliet A., Ames, Jennifer M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cross-linking Dehydroascorbic acid Electrophoresis, Gel, Two-Dimensional - methods Electrophoresis, Polyacrylamide Gel - methods Food Analysis - methods Glycation Lysine - analysis Maillard Reaction Proteins - analysis Ribonuclease
Online-Zugang:	Volltext
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