Art

J-GLOBAL ID：200902106912590423   Reference number：00A0660984

Recent Development of 3-Deoxyosone Related Maillard Reaction Products.

3-デオキシグルコソン関連Maillard反応生成物に関する最近の進歩

Author (1)： HAYASE F (Meiji Univ., Kanagawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 6  Issue： 2  Page： 79-86  Publication year： May. 2000 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Maillard reaction ,...
Semi thesaurus term： adult disease

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JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： 3-Deoxyglucosone

Reference (79)：

• Arai, Y., Aida, K., Kishimoto, J., Kawabata, R. and Hayase, F. (2000). Identification and determination of dicarbonyl compounds produced by glycation of proteins. Nippon Nôgeikagaku Kaishi, 74, 276 (in Japanese).
• Cerami, A. (1994). The role of the Maillard reaction in vivo. In “Maillard Reactions in Chemistry, Food, and Health,” ed. by T.P. Labuza, G.A. Reineccius, V.M. Monnier, J. O'Brien and J.W. Baynes. The Royal Society of Chemistry, Cambridge, pp. 1-10.
• Chiang, G.H. (1988). High-performance liquid chromatographic determination of ε-pyrrole-lysine in processed food. J. Agric. Food Chem., 36, 506-509.
• Cho, R.K., Okitani, A. and Kato, H. (1986). Polymerization of proteins and impairment of their arginine residues due to intermediate compounds in the Maillard reaction. Dev. Food Sci., 13, 439-448.
• Dyer, D.G., Blackledge, J.A., Thorpe, S.R. and Baynes, J.W. (1991). Formation of pentosidine during nonenzymatic browning of proteins by glucose. J. Biol. Chem., 266, 11654-11660.

Terms in the title (2)： 3-デオキシグルコソン ,  Maillard反応生成物