Characterization of the Maillard Reaction in Amino Acid–Sugar Systems

  • Dongliang Ruan
  • Hui Wang
  • Faliang Cheng
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)


In order to systematically study the mechanism of the Maillard reaction, a simple platform has been built by using amino acid–sugar systems for fundamental knowledge of Amadori rearrangement products (ARPs) to predict nutritional status and assess protein quality (Machiels and Istasse in Ann Med Veter 146(6):347–352, 2002 [1]; Friedman in J Agric Food Chem 44(3):631–653, 1996 [2]; Finot in Maillard Reaction 1043:1–8, 2005 [3]).


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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2018

Authors and Affiliations

  1. 1.Dongguan University of TechnologyDongguanChina
  2. 2.Lacombe Research CentreAgriculture and Agri-Food CanadaLacombeCanada
  3. 3.Dongguan University of TechnologyDongguanChina

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