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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated

Simona Arena1, Giovanni Renzone1, Chiara D'Ambrosio1

  • 1Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.

Food Chemistry
|October 22, 2016
PubMed

Keywords:
Advanced-glycation end-productsFurosine (CID 123889)Glyoxal (CID 7860)HeatingLactose (CID 440995)LactosylationLactulosyl-l-lysine (CID 3082392)Maillard reactionMethylglyoxal (CID 880)MilkN(ε)-carboxyethyl-l-lysine (CID 11241427)N(ε)-carboxymethyl-l-lysine (CID 123800)N-formyl-l-kynurenine (CID 910)OxidationPentosidine (CID 119593)l-Methionine sulfoxide (CID 158980)

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