𝔖 Bobbio Scriptorium
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Forty Years Of Nutrition Reviews

✍ Scribed by Dr. Fredrick J. Stare

Book ID
114909401
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
445 KB
Volume
40
Category
Article
ISSN
0029-6643

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πŸ“œ SIMILAR VOLUMES

Forty years of furosine – Forty years of
Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
✍ Helmut F. Erbersdobler; Veronika Somoza πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 674 KB

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