Antioxidant activity of water-soluble Maillard reaction products
- Author
- YILMAZ, Yusuf1 ; TOLEDO, Romeo2
[1] Departnient of Food Engineering, Pamukkale University, Çamlik 20017, Denizli, Turkey
[2] Department of Food Science and Technology, The University of Georgia, Athens, GA 30602-7610, United States - Source
Food chemistry. 2005, Vol 93, Num 2, pp 273-278, 6 p ; ref : 27 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Glucose Histidine Maillard reaction ORAC Peroxyl radical scavenging activity
- Keyword (fr)
- Activité eau Antioxydant Glucose Histidine Produit réaction Réaction Maillard Aminoacide Glucide Traitement thermique
- Keyword (en)
- Water activity Antioxidant Glucose Histidine Reaction product Maillard reaction Aminoacid Carbohydrate Heat treatment
- Keyword (es)
- Agua actividad Antioxidante Glucosa Histidina Producto reacción Reacción Maillard Aminoácido Glúcido 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
- 16820421
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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DOI
10.1016/j.foodchem.2004.09.043 
https://dx.doi.org/10.1016/j.foodchem.2004.09.043
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