Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
6. Labuza, T.P. et al., Eds., Maillard Reaction in Chemistry, Food and Health, The Royal
Society of Chemistry, Cambridge, 1994.
7. O’Brien, J. et al., Eds., The Maillard Reaction in Foods and Medicine, The Royal
Society of Chemistry, Cambridge, 1998.
8. Horiuchi, S. et al.., Eds., The Maillard reaction in food chemistry and medical science:
update for the postgenomic era, 7th International Symposium on the Maillard Reaction,
Kumamoto, October 29–November 1, Elsevier Science B.V., Amsterdam, 2002.
9. Hodge, J.E., Dehydrated foods: chemistry of browning reactions in model systems,
J. Agric. Food Chem., 1,928, 1953.
10. Danehy, J.P., Maillard reaction: nonenzymatic browning in food systems with special
reference to the development of flavour, Adv. Food Res., 30, 77, 1986.
11. Namiki, M., Chemistry of Maillard reaction: recent studies on the browning reaction
mechanism and the development of antioxidants and mutagens, Adv. Food Res., 32,
115, 1988.
12. Ledl, F. and Schleicher, E., New aspects of the Maillard reaction in foods and in the
human body, Angew. Chem. Int. Ed. Engl., 29, 565, 1990.
13. Yaylayan, V.A. and Huyghues-Despointes, A., Chemistry of Amadori rearrangement
products: analysis, synthesis, kinetics, reactions, and spectroscopic properties, Crit.
Rev. Food Sci. Nutr., 34, 321, 1994.
14. Wittmann, R. and Eichner, K., Detection of Maillard products in malts, beers, and
brewing colorants, Z. Lebensm. Unters. Forsch., 188, 212, 1989.
15. Hashiba, H., Isolation and identification of Amadori compounds from soy sauce,
Agric. Biol. Chem., 42, 763, 1989.
16. Heinzler, M. and Eichner, K., Behaviour of Amadori compounds during cocoa processing,
Part I. Formation and decomposition, Z. Lebensm. Unters. Forsch., 192, 24,
1991.
17. Reutter, M. and Eichner, K., Separation and determination of Amadori compounds
by HPLC and post-column reaction, Z. Lebensm. Unters. Forsch., 188, 28, 1989.
18. Holtermand, A., The Browning reactions, Die Stärke, 18, 319, 1966.
19. Cremer, D. R., Vollenbroeker, M., and Eichner, K., Investigation of the formation of
Strecker aldehydes from the reaction of Amadori rearrangement products with aamino
acids in low moisture model system. Eur. Food Res. Technol., 211, 400, 2000.
20. Hayashi, T. and Namiki, M., Formation of two-carbon sugar fragment at an early
stage of the browning of sugar with amine, Agric. Biol. Chem., 44, 2575, 1980.
21. Namiki, M. and Hayashi, T., Formation of novel free radical products in early stage
of Maillard reaction, Prog. Food Nutr. Sci., 5, 81, 1981.
22. Namiki, M. and Hayashi, T., A new mechanism of the Maillard reaction involving
sugar fragmentation and free radical formation, in The Maillard Reaction in Foods
and Nutrition, Waller, G. R. and Feather, M. S., Eds., ACS Symposium Series 215,
American Chemical Society, Washington, DC, 1983, p. 21.
23. Hofmann, T., Bors, W., and Stettmaier, K., Studies on radical intermediates in the
early stage of the nonenzymatic browning reaction of carbohydrates and amino acids,
J. Agric. Food Chem., 47, 379, 1999.
24. Herraiz, T. and Ough, C., Chemical and technological factors determining tetrahydrob-carboline-3-carboxylic
acid content in fermented alcoholic beverages, J. Agric.
Food Chem., 41, 959, 1993.
25. Rönner, B. et al., Formation of tetrahydro-b-carbolines and b-carbolines during the
reaction of tryptophan with D-glucose, J. Agric. Food Chem., 48, 2111, 2000.
26. Molero-Vilchez, M.D. and Wedzicha, L.B., A new approach to study the significance
of Amadori compounds in the Maillard reaction, Food Chem., 58, 249, 1997.