The Possible Utilization of the 1-Amino-1-Deoxy-2-Ketose Compounds between Amino Acids and Carbohydrates as Foodstuff Integrators

  • Giancarlo Barbiroli
  • Palmira Mazzaracchio
  • Walter Ciusa
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 86)


The behavior of the primary products (1-amino-l-deoxy-2-ketose-derivatives) from amino acids and monosaccharides in the Mail-lard reaction to the action of pepsin, trypsin, chymotrypsin and of heating has been investigated, in order to test the possibility of their utilization as foodstuff integrators.

The behavior is very different from the corresponding behavior of the original amino acids.


Free Amino Acid Microwave Oven Maillard Reaction Corn Meal Potato Flour 
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Copyright information

© Springer Science+Business Media New York 1977

Authors and Affiliations

  • Giancarlo Barbiroli
    • 1
  • Palmira Mazzaracchio
    • 1
  • Walter Ciusa
    • 1
  1. 1.Istituto di Merceologia UniversityBolognaItaly

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