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Maillardova reakcia
Record number d015416 Date 06.06.2025 Type M Topical term Maillardova reakcia Other term English (Pseudonym) Browning Reaction
English (Pseudonym) Food Browning
English (Pseudonym) Fructation
English (Pseudonym) Glucation
English (Pseudonym) Glycation
English (Pseudonym) Lipid Glycation
English (Pseudonym) Non-Enzymatic Glycation
English (Pseudonym) Non-Enzymatic Glycosylation
English (Pseudonym) Nonenzymatic Protein Glycation
English (Pseudonym) Protein Glycation
English (Pseudonym) Ribation
Slovak (Pseudonym) hnednutie potravín, neenzymatické
Slovak (Pseudonym) hnednutie potravín, neenzýmové
Slovak (Pseudonym) reakcia hnednutia potravín
Slovak (Pseudonym) hnednutie potravín
Slovak (Pseudonym) fruktácia
Slovak (Pseudonym) glukácia
Slovak (Pseudonym) glykácia
Slovak (Pseudonym) glykácia lipidov
Slovak (Pseudonym) glykácia neenzymatická
Slovak (Pseudonym) glykozylácia neenzymatická
Slovak (Pseudonym) glykácia proteínov neenzymatická
Slovak (Pseudonym) glykácia proteínov
Slovak (Pseudonym) ribácia
See also (Later heading) zaobchádzanie s potravinami
(Later heading) konzervácia potravín
(Skutočné meno) produkty pokročilej glykácie, konečné
(Later heading) produkty pokročilej glykácie, konečné
UDC G02.607.522 Note A 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. 
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Number of the records: 1