Research progress on Maillard reaction

被引：0
|
作者：
Zheng, WH [1 ]
Xu, X [1 ]
机构：
[1] Chinese Acad Sci, Shanghai Inst Organ Chem, Analyt Chem Lab, State Key Lab Organomet Chem, Shanghai 200032, Peoples R China
来源：
PROGRESS IN CHEMISTRY | 2005年 / 17卷 / 01期
关键词：
Maillard reaction; protein crosslinking; melanoidins; acrylamide; kinetics;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
There is a history of more than 90 years about Maillard reaction. Many papers indicated that the products of Maillard reaction is closely related to food, diabetes, cataract, Alzheimer's disease etc. Recently, the research of Maillard reaction is more and more focused on the following aspects: protein crosslinking, melanoidins, kinetic, acrylamide etc. The review is limited on the progress of Maillard reaction in the four aspects.
引用
收藏
页码：122 / 129
页数：8
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