Art

J-GLOBAL ID：201202203778903046   Reference number：12A0259197

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

実際の調理条件下での種々の肉製品の評価のためのMaillard反応のマーカーとしてのフロシンおよび蛍光の測定

Author (5)： YAMAGUCHI Keiko (Japan Women’s Univ., Tokyo, JPN) ,  NOMI Yuri (Ochanomizu Univ., Tokyo, JPN) ,  HOMMA Takeshi (Japan Women’s Univ., Tokyo, JPN) ,  KASAI Midori (Ochanomizu Univ., Tokyo, JPN) ,  OTSUKA Yuzuru (Ochanomizu Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 18  Issue： 1  Page： 67-76  Publication year： Jan. 2012 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Maillard reaction ,...
Semi thesaurus term： Imidazoles ,...

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JST classification (3)： Food hygiene in general  (FJ01051H) ,  Food heating  (FJ03030I) ,  Raw meat quality and treatments  (FJ12032O)

Substance index (3)： Glucose ,  Sucrose ,  Furosine

Reference (39)：

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• BECALSKI, A. Acrylamide in foods : occurrence, sources, and modeling. J. Agric. Food Chem. 2003, 51, 802-808
• BOSCH, L. Effect of storage conditions on furosine formation in milk-cereal based baby foods. Food Chem. 2008, 107, 1681-1686
• BROWNLEE, M. Biochemistry and molecular cell biology of diabetic complications. Nature. 2001, 414, 813-820
• CHENG, K. W. Heterocyclic amines : chemistry and health. Mol. Nutr. Food Res. 2006, 50, 1150-1170

Terms in the title (7)： 調理 ,  肉製品 ,  評価 ,  Maillard反応 ,  マーカー ,  フロシン ,  蛍光