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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
Wei Zhang,
Mahesha M. Poojary
,
Karsten Olsen
, Colin A. Ray,
Marianne N. Lund
Inflammation, Metabolism and Oxidation
7
Citationer (Scopus)
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Keyphrases
N-acetylation
100%
Dairy
100%
Lysine
100%
Incubation
100%
Carbohydrates
100%
Dicarbonyls
100%
Galacto-oligosaccharides
71%
Glyoxal
57%
3-deoxyglucosone
42%
Galactose
42%
Methylglyoxal
28%
Lactose
28%
High Concentration
28%
Monosaccharides
28%
Order of Magnitude
14%
Moderate Heating
14%
Primary Amines
14%
Food Type
14%
Product Type
14%
Maillard Reaction
14%
Diacetyl
14%
Am(III)
14%
Reactive Intermediates
14%
Food Products
14%
Liquid Food
14%
Pharmacology, Toxicology and Pharmaceutical Science
Lysine
100%
Acetic Acid Derivative
100%
Galactose Oligosaccharide
85%
Glyoxal
57%
3 Deoxyglucosone
42%
Monosaccharide
28%
Galactose
28%
Lactose
28%
Methylglyoxal
28%
Diacetyl
14%
Food Science
Lysine
100%
Galacto-Oligosaccharides
71%
Lactose
28%
Glycation
14%
Liquid Food
14%