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Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models : Quenching of C2, C3, and C4 sugar fragments

Author
TOTLANI, Vandana M1 ; PETERSON, Devin G1
[1] Department of Food Science, 215 Borland Laboratory, The Pennsylvania State University, University Park, Pennsylvania 16802-2504, United States
Source

Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 10, pp 4130-4135, 6 p ; ref : 26 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Maillard reaction epicatechin inhibit nonenzymatic browning polyphenolic reactivity sugar fragments
Keyword (fr)
Brunissement Flavanol Flavonoïde Glucose Glycine Réaction Maillard Réaction modèle Sucre Aminoacide Glucide Neurotransmetteur Polyphénol Traitement thermique
Keyword (en)
Browning Flavanol Flavonoid Glucose Glycine Maillard reaction Model reaction Sugar Aminoacid Carbohydrate Neurotransmitter Polyphenol Heat treatment
Keyword (es)
Ennegrecimiento Flavanol Flavonoide Glucosa Glicina Reacción Maillard Reacción modelo Azúcar Aminoácido Glúcido Neurotransmisor Polifenol Tratamiento térmico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16779346

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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