Antioxidative potential of melanoidins isolated from a roasted glucose-glycine model

Food Chemistry

Volumn 78, Issue 3, 2002, Pages 375-382

  Wagner, K H ^a   Derkits, S ^a   Herr, M ^a   Schuh, W ^a   Elmadfa, I ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

ABTS; Antioxidative activity; Maillard reaction products; Oxidation temperature; Shelf life

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZTHIAZOLINE 6 SULFONIC ACID); ALKADIENE; ANTIOXIDANT; BUFFER; COCONUT OIL; CORN OIL; GLUCOSE; GLYCINE; MELANOIDINE; PEROXIDE; SULFONIC ACID DERIVATIVE; TRIOLEIN; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); FRUIT JUICE; FRYING; HYDROPHILICITY; ISOLATION PROCEDURE; LIPOPHILICITY; MOLECULAR WEIGHT; SHELF LIFE; SOLUBILITY; TEMPERATURE;

ZEA MAYS;

EID: 0036348649     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00200-5     Document Type: Article

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