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. 2017 Aug 4;9(8):835. doi: 10.3390/nu9080835

Figure 1.

Figure 1

Simplified scheme of the formation of Maillard reaction product during food processing. Amadori rearrangement leads to the formation of a number of advanced glycation end products, among others: (a) Nε-(carboxymethyl)lysine; (b) pyrraline and (c) pentosidine.