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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
Citations (Scopus)
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Dive into the research topics of 'Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C'. Together they form a unique fingerprint.
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Medicine & Life Sciences
3-deoxygalactosone
98%
3-deoxyglucosone
70%
Amines
13%
Carbohydrates
69%
Diacetyl
20%
Food
18%
Galactose
43%
galactosone
34%
Glucose
8%
glucosone
27%
Glyoxal
84%
Heating
14%
Lactose
31%
Lysine
77%
Maillard Reaction
20%
Monosaccharides
34%
Oligosaccharides
73%
Pyruvaldehyde
37%
Chemical Compounds
3-Deoxyglucosone
100%
Carbohydrate
65%
Food
28%
Galactose
40%
Glucose
14%
Glyoxal
96%
Lactose
21%
Liquid
10%
Maillard Reaction
24%
Methylglyoxal
53%
Monosaccharide
20%
pH Value
8%
Primary Amine
18%
Agriculture & Biology
carbohydrates
54%
dairies
71%
degradation
7%
diacetyl
17%
foods
11%
galactooligosaccharides
92%
galactose
36%
glucose
7%
heat
7%
ingredients
10%
lactose
24%
liquids
9%
lysine
66%
Maillard reaction
16%
monosaccharides
27%
primary amines
19%
sampling
4%