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Thank you very much for your interest in our products. All prices listed on our website are ex-works, Germany, and may attract customs duties when imported.
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Maillard Reaction Products (MRPs) are indicators for the heat treatment of food, as well as markers of nutritional quality. They also appear naturally in the human body as so-called Advanced Glycation End Products (AGEs). As such, they are indicators for body health and disease processes, including inflammation, diabetes, cancer and ageing. Consequently, AGEs gained broad attention in cosmetics, biochemistry, food, and pharmaceutical applications.
This material is supplied as a salt containing varying contents of the acid counterion. The net content of each batch is specified in the respective certificate of analysis.
Indirect determination of Amadori compounds in milk-based products by HPLC/ELSD/UV as an index of protein deterioration; J. A. B. Baptista, R. C. B. Carvalho; Food Res. Int. 2004; 37(8): 739-747. https://doi.org/10.1016/j.foodres.2004.02.006
Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine; R. Krause, K. Knoll, T. Henle; Eur. Food Res. Technol. 2003; 216: 277-283. https://doi.org/10.1007/s00217-002-0649-0
A simple method for the preparation of furosine and pyridosine reference material; T. Henle, A. W. Walter, H. Klosermeyer; Z. Lebensm. Unters. Forsch. 1994; 198: 66-67. https://doi.org/10.1007/BF01195287
Detection and identification of pyridosine, a second lysine derivative obtained upon acid hydrolysis of heated milk; P. A. Finot, R. Viani, J. Bricout, J. Mauron; Chemica. Biochimica. Biophysica. 1969; 25: 134-135. https://doi.org/10.1007/BF01899081
