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Volumn 48, Issue 8, 2000, Pages 3555-3559

Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage

Author keywords

Antioxidant action; Lipid oxidation; Maillard reaction; Storage

Indexed keywords

ANTIOXIDANT; CROCIN; GLUCOSE; LYSINE; PEROXIDE; SOYBEAN OIL; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION KINETICS; FOOD HANDLING; FOOD STORAGE; GLYCATION; HEAT; LIPID OXIDATION; MODEL; REACTION TIME;

ANTIOXIDANTS; FOOD HANDLING; HEAT; MAILLARD REACTION; MODELS, CHEMICAL;

GLYCINE MAX;

EID: 0033867032 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf000278a Document Type: Article

Times cited : (104)

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