Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films

The Maillard reaction (MR), a condensation reaction between carbonyl-containing and free amino-containing compounds, has attracted the interest of scientists within the food industry, nutrition & health, and materials science. However, due to the complexity of the reaction much remains to be clarified regarding the nature of the reaction products and their effect on the properties of protein/saccharide-containing products. In this work,...