Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

Hervé This, Vo Kientza

Journal Articles IMARS Highlights Year : 2023

Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

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Hervé This, Vo Kientza

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PersonId : 1216211
IdHAL : herve-this-vo-kientza
ORCID : 0000-0002-8778-4498

Paris-Saclay Food and Bioproduct Engineering

Abstract

As the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard, with scientists such as

Keywords

Maillard glycation reactions saccharides amino acids peptides proteins Maillard glycation reactions saccharides amino acids peptides proteins

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Chemical Sciences

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IMARS Highlights May2023 Volume 18 Number 3 HTHIS.pdf (1.36 Mo)

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Submitted on : Sunday, May 21, 2023-3:38:28 PM

Last modification on : Saturday, May 27, 2023-3:32:55 AM

Long-term archiving on: Tuesday, August 22, 2023-6:09:01 PM

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hal-04101810 , version 1 (21-05-2023)

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HAL Id : hal-04101810 , version 1

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Hervé This, Vo Kientza. Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions. IMARS Highlights, 2023, 18 (3), pp.5-18. ⟨hal-04101810⟩

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Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

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