Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 93-96

  Murakami, M ^a,b   Shigeeda, A ^a   Danjo, K ^a   Yamaguchi, T ^a   Takamura, H ^a   Matoba, T ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b KINKI UNIVERSITY   (Japan)

Author keywords

Amino carbonyl reaction; Maillard reaction; Radical scavenging activity

Indexed keywords

EID: 0036189510     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11365.x     Document Type: Article

References (8)

1. Kinetic aspects of the blue pigment formation in a Maillard reaction between D-xylose and glycine
2. Scavenging of active oxygens by melanoidins
3. Maillard reaction products: Safety and physiologic effects
4. Identification of blue pigment formed in a D-xylose-glycine reaction system
5. Studies on antioxidant activity of nonenzymic browning reaction products
6. Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model maillard products
7. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl
8. Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products