Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method
- 29 March 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 65 (4) , 547-553
- https://doi.org/10.1016/s0308-8146(98)00244-1
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan contentFood Additives & Contaminants, 1997
- Determination of Nε -carboxymethyllysine by a reversed-phase high-performance liquid chromatography methodJournal of Chromatography A, 1994
- Effects of UHT heating of milk in an experimental plant on several indicators of heat treatmentJournal of Dairy Research, 1994
- Relationship Between Blocked Lysine and Carbohydrate Composition of Infant FormulasJournal of Food Science, 1994
- l-Ascorbinsäure als Carbonylkomponente nichtenzymatischer BräunungsreaktionenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Determination of lysine damage and calculation of lysine bio-availability in several processed foodsZeitschrift Fur Ernahrungswissenschaft, 1991
- Verhalten von Amadori-Verbindungen w hrend der KakaoverarbeitungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Reaction of ascorbate with lysine and protein under autoxidizing conditions: formation of N.epsilon.-(carboxymethyl)lysine by reaction between lysine and products of autoxidation of ascorbateBiochemistry, 1990
- Formation and instability of o-phthalaldehyde derivatives of amino acidsAnalytical Biochemistry, 1989
- Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °CJournal of Dairy Research, 1984