Publications by authors named "Nathalie Clety"
Article Synopsis
- A new setup for analyzing both precursors and products of the Maillard reaction uses high-performance anion exchange chromatography combined with electrochemical and diode array detectors.
- The system successfully monitors various compounds related to the reaction, including sugars, amino acids, and important intermediates, by optimizing chromatography and detection methods.
- This analytical technique was effectively applied to study Maillard reaction mixtures containing glucose and glycine.
Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems.
J Agric Food Chem
September 2002
The fate of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine (DFG) was studied in aqueous model systems as a function of time and pH. The samples were reacted at 90 degrees C for up to 7 h while maintaining the pH constant at 5, 6, 7, or 8. Special attention was paid to the effect of phosphate on the formation of glycine and the parent sugars glucose and mannose, as well as formic and acetic acid.
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