Construct · 1 fields · 1 citations

Amadori rearrangement: a standalone construct

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Food chemistry

the isomerization of the glycosylamine formed from an aldose and an amine into a 1-amino-1-deoxy-2-ketose, an early committed step of nonenzymatic browning.

In food chemistry, Amadori rearrangement refers to the isomerization of the glycosylamine formed from an aldose and an amine into a 1-amino-1-deoxy-2-ketose, an early committed step of nonenzymatic browning. This meaning comes from Hodge (1955) in Advances in Carbohydrate Chemistry.[1]

Unit
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Nearby constructs

Maillard reaction1 fields · 2 citationsanchor · one construct, one field

References

Hodge, J. E. (1955). The Amadori Rearrangement. In Advances in Carbohydrate Chemistry (pp. 169-205). Elsevier. https://doi.org/10.1016/s0096-5332(08)60392-6

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