Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs).

@article{Visentin2010MicrowaveassistedMR,
  title={Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs).},
  author={Sonja Visentin and Claudio Medana and Alessandro Barge and Valeria Giancotti and Giancarlo Cravotto},
  journal={Organic & biomolecular chemistry},
  year={2010},
  volume={8 10},
  pages={2473-7}
}
The application of microwaves as an efficient form of volumetric heating to promote organic reactions was recognized in the mid-1980 s. It has a much longer history in the food research and industry where microwave irradiation was studied in depth to optimize food browning and the development of desirable flavours from Maillard reactions. The microwave-promoted Maillard reaction is a challenging synthetic method to generate molecular diversity in a straightforward way. In this paper we present… CONTINUE READING

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Maillard reactions in chemistry, food and health

  • T. B. Labuza, G. Reineccius, V. M. Monnier, J. W. Baynes, ed
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