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Identifiant IdRef : 040804623Copier cet identifiant (PPN)
Notice de type FMeSH

Point d'accès autorisé

Réaction de Maillard

Variantes de point d'accès

Reaction, Maillard
[Nom commun]
Browning Reaction
[Nom commun]
Browning Reactions
[Nom commun]
Reaction, Browning
[Nom commun]
Reactions, Browning
[Nom commun]
Food Browning
[Nom commun]
Browning, Food
[Nom commun]
Brownings, Food
[Nom commun]
Food Brownings
[Nom commun]
Réaction de brunissement non enzymatique
[Nom commun]
Brunissement non enzymatique des aliments
[Nom commun]

Informations

Note publique d''information : 
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions

Notices d'autorité liées

Point d'accès autorisé parallèle

Maillard Reaction

Autres identifiants

Identifiant MeSH : mesD015416

Utilisation dans FMeSH

Qualificatifs autorisés : DE / RE89

Equivalent dans un autre référentiel

... Références liées : ...