๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

100 Years of the Maillard Reaction: Why Our Food Turns Brown

โœ Scribed by Somoza, Veronika; Fogliano, Vincenzo

Book ID
121320799
Publisher
American Chemical Society
Year
2013
Tongue
English
Weight
648 KB
Volume
61
Category
Article
ISSN
0021-8561

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## Abstract The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, __N__^ฮต^โ€carboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronylโ€lysine. One of the MRPs identified first was furosine, which was quantified in