Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls
Kim Maasen, Jean L.J.M. Scheijen, Antoon Opperhuizen, Coen D.A. Stehouwer, Marleen M. J. van Greevenbroek, Casper G. Schalkwijk
Topics & Concepts
MethylglyoxalGlyoxalFood scienceChemistryLimitingMaillard reactionFood composition dataDatabaseFood groupComposition (language)Organic chemistryMedicineEnvironmental healthComputer scienceEnzymePhilosophyEngineeringMechanical engineeringLinguisticsOrange (colour)Advanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesBiochemical effects in animals