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Maillardova reakcia

  1. Subject h.Maillardova reakcia
    Subject h.Maillard Reaction
    Entry termshnednutie potravín, neenzymatické
    hnednutie potravín, neenzýmové
    reakcia hnednutia potravín
    hnednutie potravín
    fruktácia
    glukácia
    glykácia
    glykácia lipidov
    glykácia neenzymatická
    glykozylácia neenzymatická
    glykácia proteínov neenzymatická
    glykácia proteínov
    ribácia
    English X referencesBrowning Reaction
    Food Browning
    Fructation
    Glucation
    Glycation
    Lipid Glycation
    Non-Enzymatic Glycation
    Non-Enzymatic Glycosylation
    Nonenzymatic Protein Glycation
    Protein Glycation
    Ribation
    Scope note in EnglishA group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
    See also reference (FX) in Slovak produkty pokročilej glykácie, konečné
    See also reference (FX) in English Glycation End Products, Advanced
    Links (4) - ARTICLES
    (3) - MeSH descriptor
    (2) - CiBaMed
    (2) - BOOKS
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Number of the records: 1  

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