Untersuchungen zur Bildung von Furosin und N-terminalen 2(1H)-Pyrazinonen

Untersuchungen zur Bildung von Furosin und N-terminalen 2(1H)-Pyrazinonen

Furosin entsteht bei der Salzsäurehydrolyse aus den Amadori-Produkten des Lysins und wird als Marker für den Fortschritt der frühen Maillard-Reaktion, zur Beurteilung von lebensmitteltechnologischen Prozessen sowie zur Berechnung des verfügbaren und des nicht verfügbaren Lysins in Lebensmitteln verw...

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Bibliographic Details
Main Author:	Krause, René
Other Authors:	Technische Universität Dresden, Mathematik und Naturwissenschaften, Chemie, Institut für Lebensmittelchemie
Format:	Doctoral Thesis
Language:	deu
Published:	Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden 2005
Subjects:	Amadori Produkt Carboxymethyllysin Furosin Glykierung Glyoxal Insulin Lysin Maillard Reaktion Methylglyoxal Pyrazinon Pyridosin Amadori product Maillard reaction advanced glycation endproduct carboxymethyllysine furosine glycation glyoxal insulin lysine methylglyoxal pyrazinone pyridosine ddc:540 rvk:VN 8107 Amadori-Verbindungen Glykation Maillard-Reaktion Pyrazinderivate
Online Access:	http://nbn-resolving.de/urn:nbn:de:swb:14-1111838972095-91003 http://nbn-resolving.de/urn:nbn:de:swb:14-1111838972095-91003 http://www.qucosa.de/fileadmin/data/qucosa/documents/1271/1111838972095-9100.pdf

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