Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-L-norleucin...
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-L-norleucine (maltosine) in model systems and food samples
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Language
English
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Contents
Maltosine (6-(3-Hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-L-norleucine) is formed in the late stage of the Maillard reaction. Quantitative data on the occurrence in food of this metal-chelating 3-hydroxy-4(1H)pyridinone are not available. In the present study, the formation of the compound was studied first in model systems simulating bread crust...
Alternative Titles
Full title
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-L-norleucine (maltosine) in model systems and food samples
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Author / Creator
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TN_cdi_proquest_journals_1772422601
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1772422601
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ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-015-2565-0
