Packer, ZZ. Brownies : Short stories for students. Volume 25 : presenting analysis, context, and criticism on commonly studied short stories / Ira Mark Milne, project editor ; foreword by Thomas E. Barden
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
Browning, Frederick, 1896-1965 : General 'boy' : the life of lieutenant general Sir Frederick Browning, GCVO, KBE, CB, DSO, DL / Richard Mead ; foreword by HRH The Duke of Edinburgh
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions