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

Original language	English
Title of host publication	Macromolecules and their degradations products in food - physiological, analytical and technological aspects : Proceedings
Number of pages	4
Volume	2
Publisher	EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker
Publication date	2005
Pages	705-708
ISBN (Print)	393602832X
ISBN (Electronic)	978-3936028324
Publication status	Published - 2005
Event	EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects - Hamburg, Germany Duration: 21 Sept 2005 → 23 Sept 2005 Conference number: EuCheMS Evenet No. 321

Conference

Conference	EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects
Number	EuCheMS Evenet No. 321
Country/Territory	Germany
City	Hamburg
Period	21/09/2005 → 23/09/2005

Keywords

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

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Aldose-phosphates as key compounds in Amadori reactionsFinal published version, 1.25 MB

Cite this

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. In Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings (Vol. 2, pp. 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 . Vol. 2 EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, 2005. p. 705-708.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

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. in Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . vol. 2, EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, pp. 705-708, EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects, Hamburg, Germany, 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. In Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Vol. 2. EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker. 2005. p. 705-708

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