albumen print yellowing (was: palladium drydown etc.)

I have sent this message many hours ago, and it looks like it never reached
the List, so I post it again.

When this argument was issued some days ago I was remembering that I read
something different from (or in addition to) the silver albuminate
explanation.
Now I have found where I have seen it:
http://albumen.stanford.edu/library/c20/messier1991a.html (under "Maillard
Browning"). Shortly, sugars like glucose (0.4% in fresh albumen egg) react
with proteins and/or amino acids giving brown compounds. If a fermentation
step has been employed, the sugar content of the albumen will be
substantially lowered due to microorganism activity. Removing sugar in this
manner has been found to be effective in reducing the amount of albumen
yellowing.
Now my question is: anybody knows the times (years, decades, centuries...)
for the evidence of this reaction?
Alberto
Received on 07/23/06-01:40:16 PM Z