Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems

Charlotte Bjergegaard; L. Lauridsen; K. Mortensen; Peter Møller; Hilmer Sørensen; Jens Christian Sørensen

Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems

Charlotte Bjergegaard, L. Lauridsen, K. Mortensen, Peter Møller, Hilmer Sørensen, Jens Christian Sørensen

Originalsprog	Engelsk
Titel	Macromolecules and their degradations products in food - physiological, analytical and technological aspects : Proceedings
Antal sider	4
Vol/bind	2
Forlag	EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker
Publikationsdato	2005
Sider	705-708
ISBN (Trykt)	393602832X
ISBN (Elektronisk)	978-3936028324
Status	Udgivet - 2005
Begivenhed	EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects - Hamburg, Tyskland Varighed: 21 sep. 2005 → 23 sep. 2005 Konferencens nummer: EuCheMS Evenet No. 321

Konference

Konference	EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects
Nummer	EuCheMS Evenet No. 321
Land/Område	Tyskland
By	Hamburg
Periode	21/09/2005 → 23/09/2005

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Aldose-phosphates as key compounds in Amadori reactionsForlagets udgivne version, 1,25 MB

Citationsformater

Bjergegaard, C., Lauridsen, L., Mortensen, K., Møller, P., Sørensen, H., & Sørensen, J. C. (2005). Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. I Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings (Bind 2, s. 705-708). EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker.

Aldose-phosphates as key compounds in Amadori reactions : formation of initial products in model systems. / Bjergegaard, Charlotte; Lauridsen, L.; Mortensen, K. et al.

Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Bind 2 EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, 2005. s. 705-708.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

Bjergegaard, C, Lauridsen, L, Mortensen, K, Møller, P, Sørensen, H & Sørensen, JC 2005, Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. i Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . bind 2, EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, s. 705-708, EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects, Hamburg, Tyskland, 21/09/2005.

Bjergegaard C, Lauridsen L, Mortensen K, Møller P, Sørensen H, Sørensen JC. Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. I Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Bind 2. EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker. 2005. s. 705-708

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keywords = "Former LIFE faculty, high performance capillary electrophoresis, phosphorylated monosaccharides, tryptamination, nuclear magnetic resonance, fast polymer liquid chromatography",

author = "Charlotte Bjergegaard and L. Lauridsen and K. Mortensen and Peter M{\o}ller and Hilmer S{\o}rensen and S{\o}rensen, {Jens Christian}",

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T2 - EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects

AU - Bjergegaard, Charlotte

AU - Lauridsen, L.

AU - Mortensen, K.

AU - Møller, Peter

AU - Sørensen, Hilmer

AU - Sørensen, Jens Christian

N1 - Conference code: EuCheMS Evenet No. 321

PY - 2005

Y1 - 2005

KW - Former LIFE faculty

KW - high performance capillary electrophoresis

KW - phosphorylated monosaccharides

KW - tryptamination

KW - nuclear magnetic resonance

KW - fast polymer liquid chromatography

M3 - Article in proceedings

SN - 393602832X

VL - 2

SP - 705

EP - 708

BT - Macromolecules and their degradations products in food - physiological, analytical and technological aspects

PB - EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker

Y2 - 21 September 2005 through 23 September 2005

ER -