2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

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Ríos-Ríos, Karina L.; Vázquez-Barrios, M. Estela; Gaytán-Martínez, Marcela; Olano, Agustín; Montilla, Antonia; Villamiel, Mar;
(2018)

This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detectio... View more
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