Glucose nonenzymatic browning

Dyer DG, Blackledge JA, Thorpe SR and Baynes JW (1991b) Formation of pento-sidine during nonenzymatic browning of proteins by glucose identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo. J Biol Ghem 266,11654-11660. 

S. M. Lievonen, T. J. Laaksonen, and Y. H. Roos, Nonenzymatic browning in food models in the vicinity of the glass transition effects of fructose, glucose, and xylose as reducing sugar, J. Agric. Food Chem., 2002, 50, 7034-7041. 

Z. Jiang and B. Ooraikul, Reduction in nonenzymatic browning in potato chips and French fries with glucose oxidase, J. Food Proc. Preserv., 1989, 13, 175-186. 

D. G. Dyer, J. K. Blackledge, S. R. Thorpe, and J. W. Baynes Formation of pentosidine during nonenzymatic browning of proteins by glucose. Journal of Biological Chemistry ll, 11654 (1991). 

O Brien, J. Stability of trehalosa, sucrose and glucose to nonenzymatic browning in model systems, /. Food Sci, 61, 679, 1996. 

The Maillard reaction, also referred to as nonenzymatic glycation or browning, was characterized in 1912. He observed that yellow-brown colors were produced when glucose was heated with glycine. He repeated the experiment with many different reducing sugars and amino acids [1]. 

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