Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems
- Author
- MAILLARD, M.-N1 ; BILLAUD, C2 ; CHOW, Y.-N1 2 ; ORDONAUD, C1 ; NICOLAS, J2
[1] UMR SCALE 1211, Laboratoire de Chimie des Substances Naturelles: antioxydants, arômes, colorants, ENSIA, 1 Avenue des Olympiades, 91744 Massy, France
[2] UMR SCALE 1211, Chaire de Biochimie Industrielle et Agro-Alimentaire, CNAM, 292 rue St Martin, case 306, 75141 Paris, France - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2007, Vol 40, Num 8, pp 1434-1444, 11 p ; ref : 1 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant Copper chelating Free radical scavenging activity Maillard reaction product (MRP) Polyphenoloxidase
- Keyword (fr)
- Antioxydant Cuivre Inhibition Modèle Produit réaction Propriété Radical libre Réaction Maillard Elément minéral Métal lourd Traitement thermique
- Keyword (en)
- Antioxidant Copper Inhibition Models Reaction product Properties Free radical Maillard reaction Inorganic element Heavy metal Heat treatment
- Keyword (es)
- Antioxidante Cobre Inhibición Modelo Producto reacción Propiedad Radical libre Reacción Maillard Elemento inorgánico Metal pesado 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
- 18791141
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.lwt.2006.09.007 
https://dx.doi.org/10.1016/j.lwt.2006.09.007
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