Studies on the influence of dietary 3-deoxyglucosone on the urinary excretion of 2-keto-3-deoxygluconic acid
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DOI: 10.1007/s00217-018-3052-1
Abstract: Abstract3-Deoxyglucosone (3-DG) is an important intermediate of the Maillard reaction in food and in vivo. Such 1,2-dicarbonyl compounds shall play a role for the development of age-related diseases as well as diabetes-related complications. As food… read more here.
Keywords: excretion; keto deoxygluconic; food; deoxygluconic acid ... See more keywords
Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b00202
Abstract: Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed… read more here.
Keywords: melanoidins formed; maillard reaction; reaction; structure ... See more keywords