The DOI matches its Crossref record; 73 of the 73 references it cites were found in a registry or an index.
Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties
Abstract
The chemistry of the key intermediate in the Maillard reaction, the Amadori rearrangements product, is reviewed covering the areas of synthesis, chromatographic analyses, chemical and spectroscopic methods of characterization, reactions, and kinetics. Synthetic strategies involving free and protected sugars are described in detail with specific synthetic procedures. GC- and HPLC-based separations of Amadori products are discussed in relation to the type of columns employed and methods of detection. Applications of infrared (IR) and nuclear magnetic resonance (NMR) spectroscopy for structural elucidation of Amadori products are also reviewed. In addition, mass spectrometry of free, protected, and protein-bound Amadori products under different ionization conditions are presented. The mechanism of acid/base catalyzed thermal degradation reactions of Amadori compounds, as well as their kinetics of formation, are critically evaluated.
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Cites
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
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Action des acides amines sur les sucres : formation des melanoidines par voie methodique
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New Aspects of the Maillard Reaction in Foods and in the Human Body
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Cited by
Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
Oliver, C. M., Melton, L. D., & Stanley, R. A. (2006) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690590957250 · Cited by 494
Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind
Yamaguchi, F., Ariga, T., Yoshimura, Y., & Nakazawa, H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990845y · Cited by 448
Fructose-mediated non-enzymatic glycation: sweet coupling or bad modification
Schalkwijk, C. G., Stehouwer, C. D. A., & van Hinsbergh, V. W. M. (2004) · Diabetes/Metabolism Research and Reviews · doi:10.1002/dmrr.488 · Cited by 206
Metadata
- Authors
- Yaylayan, V. A., Huyghues‐Despointes, A., & Feather, M. S.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1994-07
- Volume
- 34
- Issue
- 4
- Pages
- 321-369
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2167212778
- Cited by
- 313
- References
- 73
- FWCI
- 2.68
- Type
- journal article
- Language
- en
- Open access
- closed
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- Yaylayan, V. A., Huyghues‐Despointes, A., & Feather, M. S. (1994). Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399409527667
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
