Effect of non-enzymatic browning on flavour, colour and antioxidative activity of dark specialty malts - A review

Monatsschrift fur Brauwissenschaft

Volumn 57, Issue 5-6, 2004, Pages 25-38

  Coghe, S ^a   Derdelinckx, G ^a   Delvaux, F R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Caramelisation; Descriptors: Maillard reaction; Melanoidins; Pyrolysis; Reducing power

Indexed keywords

EID: 19944418498     PISSN: 07231520     EISSN: 16132041     Source Type: Journal    
DOI: None     Document Type: Review

References (150)

1. Briggs, D. E.: Malts and malting, Blackie Academic and Professional, 1998.
2. Coghe, S., Vanderhaegen, B., Pelgrims, B., Basteyns, A.-V., Delvaux, F.: Characterization of dark specialty malts: new insights in color evaluation and pro- and antioxidative activity, J. Am. Soc. Brew. Chem. 61, 125-132, 2003.
3. Fickert, B., Schieberle, P.: Comparative study on the flavour of caramalt and caramalt beer, Proc. Congr. Eur. Brew. Conv. 27, 71-78, 1999.
4. Namiki, M.: Chemistry of Maillard reactions: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens, Adv. Food Res. 32, 115-184, 1988.
5. O' Brien, J., Morrissey, P. A.: Nutritional and toxicological aspects of the Maillard browning reaction in foods, Crit. Rev. Food Sci. 28, 211-248, 1989.
6. Friedman, M.: Food browning and its prevention: an overview, J. Agric. Food Chem. 44, 631-653, 1996.
7. Lederer, M. O., Klaiber, R. G.: Cross-linking of proteins by Maillard processes: characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal, Bioorgan. Med. Chem. 7, 2499-2507, 1999.
8. Brands, C. M. J., Alink, G. M., van Boekel, M., Jongen, W. M. F.: Mutagenicity of heated sugar-casein systems: Effect of the Maillard reaction, J. Agric. Food Chem. 48, 2271-2275, 2000.
9. Vagnarelli, P., Desario, A., Cuzzoni, M. T.,Mazza, P., Decarli, L.: Cytotoxicity and clastogenic activity ofribose-lysine browning model system, J. Agric. Food Chem. 39, 2237-2239, 1991.
10. Yen, G. C., Chau, C. F., Lii, J. D.: Isolation and characterization of the most antimutagenic Maillard reaction-products derived from xylose and lysine, J. Agric. Food Chem. 41, 771-776, 1993.
11. Yen, G. C., Tsai, L. C.: Antimutagenicity of a partially fractionated Maillard reaction product, Food Chem. 47, 11-15, 1993.
12. Coghe, S., Benoot, K., Basteyns, A.-V., Delvaux, F. R.: Influence of specialty malts on wort and beer characteristics, Monatsschr. Brauwiss. Accepted for publication, 2004.
13. Woffenden, H. M., Ames, J. M., Chandra, S.: Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts, J. Agric. Food Chem. 49, 5524-5530, 2001.
14. Pengelly, B.: Malt flavor and aroma, The New Brewer. 18, 15-17, 2001.
15. Gretenhart, K. E.: Specialty malts, Tech. Q. Master Brew. Assoc. Am. 34, 102-106, 1997.
16. Belitz, H. D., Grosch, W.: Food chemistry, Springer Verlag, 1999.
17. Reyes, F. G. R., Poocharoen, B., Worlstad, R. E.: Maillard browning reaction of sugar-glycine model systems: changes in sugar concentration, colour and appearance, J. Food Sci. 47, 1376-1377, 1982.
18. Coghe, S., Delvaux, F.: Techniques for the characterisation of speciality malts, Cerevisia. 27, 20-26, 2002.
19. Ledl, F., Schleicher, E.: New aspects of the Maillard reaction in foods and in the human body, Angew. Chem. Int. Edit. 29, 565-706, 1990.
20. Delvaux, F. R.: Importance of the development and/or removal of Maillard and Strecker products, Proc. Vth Jean de Clerk Chair. 1992.
21. Yaylayan, V. A., Huyghuesdespointes, A.: Chemistry of Amadori rearrangement products - analysis, synthesis, kinetics, reactions, and spectroscopic properties, Crit. Rev. Food Sci. 34, 321-369, 1994.
22. Martins, S., Jongen, W. M. F., van Boekel, M.: A review of Maillard reaction in food and implications to kinetic modelling, Trends Food Sci. Tech. 11, 364-373, 2000.
23. Hodge, J. E.: Chemistry of browning reactions in model systems, J. Agric. Food Chem. 1, 928-934, 1953.
24. Hollnagel, A., Kroh, L. W.: Formation of alpha-dicarbonyl fragments from mono- and disaccharides under caramelization and Maillard reaction conditions, Z Lebensm. Unters. F. A. 207, 50-54, 1998.
25. Tressl, R., Nittka, C., Kersten, E., Rewicki, D.: Formation of isoleucine-specific Maillard products from 1-C-13-D-glucose and l-C-13-D-fructose, J. Agric. Food Chem. 43, 1163-1169, 1995.
26. Weenen, H.: Reactive intermediates and carbohydrate fragmentation in Maillard chemistry, Food Chem. 62, 393-401, 1998.
27. Hayashi, T., Mase, S., Namiki, M.: Formation of 3-carbon sugar fragments at an early stage of the browning reaction of sugar with amines or amino-acids, Agr. Biol. Chem. 50, 1959-1964, 1986.
28. Hayashi, T., Namiki, M.: Role of sugar fragmentation in an early stage browning of amino-carbonyl reaction of sugar with amino-acid, Agr. Biol. Chem. 50, 1965-1970, 1986.
29. Cremer, D. R., Eichner, K.: The influence of the pH value on the formation of Strecker aldehydes in low moisture model systems and in plant powders, Eur. Food Res. Technol. 211, 247-251, 2000.
30. Moir, M.: The 1990 Laurence Bishop silver medal lecture - the desideratum for flavour control, J. Inst. Brew. 98, 215-220, 1992.
31. Swaisgood, T., Catignani, L.: Protein digestibility: in vitro methods of assessment, Adv. Food Nutr. Res. 35, 185 235, 1991.
32. Renn, P. T., Sathe, S. K.: Effects of pH, temperature, and reactant molar ratio on L-leucine and d-glucose Maillard browning reaction in an aqueous system, J. Agric. Food Chem. 45, 3782-3787, 1997.
33. Ames, J. M.: Applications of the Maillard reaction in the food industry, Food Chem. 62, 431-439, 1998.
34. Labuza, T. P.: The effect of water activity on reaction kinetics of food deterioration, Food Technol. 34, 36-42, 1980.
35. Warmbier, H. C., Schnickels, R. A., Labuza, T. P.: Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model food system, J. Food Sci. 41, 528-531, 1976.
36. Labuza, T. P., Tannenbaum, S. R., Karel, M.: Water content and stability of low-moisture and intermediate-moisture foods, Food Technol. 24, 543-550, 1970.
37. Eichner, K., Karel, M.: Influence of water-content and water activity on sugar amino browning reaction in model systems under various conditions, J. Agric. Food Chem. 20, 218-223, 1972.
38. Nursten, H. E.: Recent developments in studies of the Maillard reaction, Food Chem. 6, 263-277, 1981.
39. Bredie, W. L. P., Mottram, D. S., Guy, R. C. E.: Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem. 50, 1118-1125, 2002.
40. Ajandouz, E. H., Puigserver, A.: Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics, J. Agric. Food Chem. 47, 1786-1793, 1999.
41. Ashoor, S. H., Zent, J. B.: Maillard browning of common amino-acids and sugars, J. Food Sci. 49, 1206-1207, 1984.
42. Rizzi, G. P.: Electrochemical study of the Maillard reaction, J. Agric. Food Chem. 51, 1728-1731, 2003.
43. Piloty, M., Baltes, W.: Investigations on the reaction of aminoacids with alpha-dicarbonyl compounds. 1. Reactivity of amino-acids in the reaction with alpha-dicarbonyl compounds, Z. Lebensm. Unters. F A. 168, 368-373, 1979.
44. Friedman, M., Molnarperl, I.: Inhibition of browning by sulfur amino-acids. 1.Heated amino-acid glucose systems, J. Agric. Food Chem. 38, 1642-1647, 1990.
45. Nafisi, K., Markakis, P.: Inhibition of sugar amine browning by aspartic and glutamic acids, J. Agric. Food Chem. 31, 1115-1117, 1983.
46. Wolfrom, M. L., Kashimur, N., Horton, D.: Factors affecting Maillard browning reaction between sugars and amino-acids - studies on nonenzymic browning of dehydrated orange juice, J. Agric. Food Chem. 22, 796-800, 1974.
47. Me Weeny, D. J.: Sulfur-dioxide and the Maillard reaction in food, Prog. Food Nutr. Sci. 5, 395-404, 1981.
48. McWeeny, D. J.: Reactions of some food-additives during storage, Food Chem. 9, 89-101, 1982.
49. Walker, M. D., Westwood, K. T.: Postfermentation adjustment of beer quality using extracts from speciality malts, J. Am. Soc. Brew. Chem. 50, 4-9, 1992.
50. Kuntcheva, R. J., Obretenov, T. D.: Isolation and characterization of melanoidins from beer, Z. Lebensm. Unters. F A. 202, 238-243, 1996.
51. Fors, S.: Sensory properties of volatile Maillard reaction products and related compounds. A literature review. In The Maillard reaction in foods and nutrition, ACS symp. Series, 215, American Chemical Society, 1983.
52. Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B., Delvaux, F. R.: Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation - indications for feruloyl esterase activity in Saccharomyces cerevisiae, J. Agric. Food Chem. 52, 602-608, 2004.
53. Hofmann, T., Munch, P., Schieberle, P.: Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions, J. Agric. Food Chem. 48, 434-440, 2000.
54. Tressl, R., Grünewald, K. G., Silwar, R., Helak, B.: Formation of compounds with bread-like aroma character in malt and beer, Proc. Congr. Eur. Brew. Conv. 18, 391-403, 1981.
55. Maga, J. A.: The role of sulfur compounds in food flavor. Part II: Thiophenes, Crit. Rev. Food Sci. 6, 241, 1975.
56. Maga, J. A.: The role of sulfur compounds in food flavor. Part I: Thiazoles, Crit. Rev. Food Sci. 6, 153-176, 1975.
57. Maga, J. A.: Furans in foods, Crit. Rev. Food Sci. 11, 355-400, 1979.
58. Maga, J. A.: Pyridines in foods, J. Agric. Food Chem. 29, 895-898, 1981.
59. Maga, J. A.: Pyrroles in foods, J. Agric. Food Chem. 29, 691-694, 1981.
60. Maga, J. A.: The chemistry of oxazoles and oxazolines in foods, Crit. Rev. Food Sci. 14, 295-307, 1981.
61. Maga, J. A.: Pyrazines in foods - an update, Crit. Rev. Food Sci. 16, 1-48, 1982.
62. Tressl, R., Kossa, T., Renner, R.: Formation of phenols and oxygen-containing heterocylic compounds in beer, Proc. Congr. Eur. Brew. Conv. 15, 737-756, 1975.
63. Narziss, L., Miedaner, H., Koch, M.: Studies of volatile substances during malt and beer production with special consideration of those arising as a result of heating. 1.Analysis, identification and effects on aroma, Monatsschr. Brauwiss. 41, 344-352, 1988.
64. Tressl, R., Renner, R., Kossa, T., Köppler, H.: Gas chromatographic-mass spectrometric investigation of the nitrogen-containing aroma components in wort and beer, Proc. Congr. Eur. Brew. Conv. 16, 693-707, 1977.
65. Forster, C., Narziss, L., Back, W.: Investigations of flavor and flavor stability of dark beers brewed with different kinds of special malts, Tech. Q. Master Brew. Assoc. Am. 35, 73-77, 1998.
66. O'Rourke, T.: Making the most of your malt, The New Brewer. 11, 16-22, 1994.
67. Seaton, J. C.: Malt types and beer, Proc. Congr. Eur. Brew. Conv. 21, 177-188, 1987.
68. Marsili, R.: Flavor, fragrance, and odor analysis, Marcel Dekker, 2001.
69. Meilgaard, M., Civille, G. V., Carr, B. T.: Sensory evaluation techniques, Third Edition, CRC Press, 1999.
70. Hurst, F., Jeffrey, W.: Electronic noses and sensor array based systems. Design and application, CRC Press, 1999.
71. Linforth, R. S. T.: Developments in instrumental techniques for food flavour evaluation: future prospects, J. Sci. Food Agric. 80, 2044-2048, 2000.
72. Grosch, W.: Evaluation of the key odorants of foods by dilution experiments, aroma models and omission, Chem. Senses. 26, 533-545, 2001.
73. Bamforth, C. W.: Beer: an ancient yet modern biotechnology, Chem. Educator. 5, 102-112, 2000.
74. Hofmann, T., Czerny, M., Calligaris, S., Schieberle, P.: Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages, J. Agric. Food Chem. 49, 2382-2386, 2001.
75. Beal, A. D., Mottram, D. S.: Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem. 42, 2880-2884, 1994.
76. Buchbauer, G., Hofinghoff, J., Hoffmann, E. M.: Schiff bases of (+)/(-)-carvone: Influence of chirality on flavour, Z. Lebensm. Unters. F. A. 208, 305-307, 1999.
77. Hodge, J. E., Fisher, B. E., Mills, F. D.: Compounds of browned flavor derived from sugar-amine reactions, Cereal Sci. Today. 17, 34-&, 1972.
78. Narziss, L., Miedaner, H., Schwill, A., Schmidt, R.: Nitrogen heterocyclic-compounds in malt, in wort production and in beer, Monatsschr. Brauwiss. 38, 128-136, 1985.
79. Morales, F. J., van Boekel, M.: A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation, Int. Dairy J 8, 907-915, 1999.
80. Frank, O., Hofmann, T.: Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept, J. Agric. Food Chem. 48, 6303-6311, 2000.
81. Hofmann, T.: Characterization of the most intense coloured compounds from Maillard reactions of pentoses by application of colour dilution analysis, Carbohyd. Res. 313, 203-213, 1998.
82. Frank, O., Jezussek, M., Hofmann, T.: Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions, Eur. Food Res. Technol. 213, 1-7, 2001.
83. Hofmann, T.: Structure, color, and formation of low- andhigh-molecular weight products formed by food-related Maillard-type reactions. In Chemistry and physiology of selected food colorants, Oxford University Press, 2001.
84. Arnoldi, A., Corain, E. A., Scaglioni, L., Ames, J. M.: New colored compounds from the Maillard reaction between xylose and lysine, J. Agric. Food Chem. 45, 650-655, 1997.
85. Tressl, R., Wondrak, G. T., Kruger, R. P., Rewicki, D.: New melanoidin-like Maillard polymers from 2-deoxypentoses, J. Agric. Food Chem. 46, 104-110, 1998.
86. McWeeny, D. J., Knowels, M. E., Hearne, J. F.: The chemistry of non-enzymic browning and its control by sulphites, J. Sci. Food Agric. 25, 735-746, 1974.
87. Hofmann, T.: Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine, Eur. Food Res. Technol. 209, 113-121, 1999.
88. Ames, J. M., Nursten, H. E.: Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In Trends in food science, Singapore Institute of Food Science and Technology, 1989.
89. Hofmann, T.: Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques, J. Agric. Food Chem. 46, 3891-3895, 1998.
90. Yaylayan, V. A., Kaminsky, E.: Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system, Food Chem. 63, 25-31, 1998.
91. Coghe, S., Adriaenssens, B., Leonard, S., Delvaux, F. R.: Fractionation of colored Maillard reaction products from dark specialty malts, J. Am. Soc. Brew. Chem. Accepted for publication, 2004.
92. Ames, J. M.: EU Cost Action 919 melanoidins in food and health, International Congress Series. 1245, 389-390, 2002.
93. Maier, H. G., Buttle, H.: Isolation and characterization of brown roast compounds of coffee. Z. Lebensm. Unters. Forsch. 150, 331-334, 1973.
94. Obretenov, T. D., Kuntcheva, M. J., Mantchev, S. C., Valkova, G. D.: Isolation and characterization of melanoidines from malt and malt roots, J. Food Biochem. 15, 279-294, 1991.
95. Homma, S., Terasawa, N., Kubo, T., Yoneyamalshii, N., Aida, K., Fujimaki, M.: Changes in chemical properties of melanoidin by oxidation and reduction, Biosci. Biotech. and Bioch. 61, 533-535, 1997.
96. Benzing-Purdie, L. M., Ripmeester, J. A.: Maillard reaction: Investigation of the chemical structure of melanoidins synthesised from D-gylose/glycine using 13C and 15N specifically labeled reactants, J. Carbohydr. Chem. 6, 87-104, 1987.
97. Cammerer, B., Jalyschko, W., Kroh, L. W.: Intact carbohydrate structures as part of the melanoidin skeleton, J. Agric. Food Chem. 50, 2083-2087, 2002.
98. Tressl, R., Wondrak, G. T., Garbe, L. A., Kruger, R. P., Rewicki, D. : Pentoses and hexoses as sources of new melanoidin-like Maillard polymers, J. Agric. Food Chem. 46, 1765-1776, 1998.
99. Cammerer, B., Kroh, L. W.: Investigation of the influence of reaction conditions on the elementary composition of melanoidins, Food Chem. 53, 55-59, 1995.
100. Hofmann, T.: Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2- carboxaldehyde - chemical characterisation of a red coloured domaine, Z. Lebensm. Unters. F A. 206, 251-258, 1998.
101. Wedzicha, B. L., Kaputo, M. T.: Melanoidins from glucose and glycine - composition, characteristics and reactivity towards sulfite ion, Food Chem. 43, 359-367, 1992.
102. Huang, R. D., Feather, M. S.: C-13 NMR-study of some Maillard reaction-products arising from D-glucose-DL-alanine interactions, J. Agric. Food Chem. 36, 673-676, 1988.
103. Kim, S. B., Hayase, F., Kato, H.: Decolonization and degradation products of melanoidins on ozonolysis, Agr. Biol. Chem. 49, 785-792, 1985.
104. Wu, C. H., Russell, G., Powrie, W. D.: Paramagnetic behavior of model system melanoidins, J. Food Sci. 52, 813-816, 1987.
105. Hayase, F., Sato, M., Tsuchida, H., Kato, H.: Volatile components formed by thermal-degradation of non-dialyzable melanoidin prepared from a sugar-butylamine reaction system, Agr. Biol. Chem. 46, 2987-2996, 1982.
106. Miyata, N., Ike, M., Furukawa, K., Fujita, M.: Fractionation and characterization of brown colored components in heat treatment liquor of waste sludge, Water Res. 30, 1361-1368, 1996.
107. Watanabe, Y., Sugi, R., Tanaka, Y., Hayashida, S.: Enzymatic decolorization of melanoidin by Coriolus sp no-20, Agr. Biol. Chem. 46, 1623-1630, 1982.
108. Dahiya, J., Singh, D., Nigam, P.: Decolourisation of synthetic and spentwash melanoidins using the white-rot fungus Phanerochaete chrysosporium jag-40, Bioresource Technol. 78, 95-98, 2001.
109. Miyata, N., Mori, T., Iwahori, K., Fujita, M.: Microbial decolorization of melanoidin-containing wastewaters: combined use of activated sludge and the fungus Coriolus hirsutus, J. Biosci. Bioeng. 89, 145-150, 2000.
110. European Brewery Convention. Analytica-EBC, 5th ed, Nürnberg, Verlag Hans Carl, 1998.
111. Sharpe, F. R., Garvey, T. B., Pyne, N. S.: The measurement of beer and wort colour - a new approach, J. Inst. Brew. 98, 321-324, 1992.
112. Smedley, S. M.: Colour determination of beer using tristimulus values, J. Inst. Brew. 98, 497-504, 1992.
113. Americian Society of Brewing Chemists: report of the subcommittee on beer color using tristimulus analysis, J. Am. Soc. Brew. Chem. 59, 218-220, 2001.
114. Pflugfelder, R. L.: Wort reducing power - sources, methods of analysis and influence on beer quality, Proc. Vth Jean de Clerk Chair. 1992.
115. Bamforth, C. W., Muller, R. E., Walker, M. D.: Oxygen and oxygen radicals in malting and brewing: a review, J. Am. Soc. Brew. Chem. 51, 79-88, 1993.
116. Bright, D., Stewart, G. G., Patino, H.: A novel assay for antioxidant potential of specialty malts, J. Am. Soc. Brew. Chem. 57, 133-137, 1999.
117. Goupy, P., Hugues, M., Boivin, P., Amiot, M.: Antioxidant compounds of barley (hordeum vulgare) and malt extracts, Proc. Congr. Eur. Brew. Conv. 27, 445-451, 1999.
118. Frankel, E. N., Meyer, A. S.: The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, J. Sci. Food Agric. 80, 1925-1941, 2000.
119. Griffiths, D. J., Maule, A. P.: The effect of different cereal coloured malts on reducing power during the brewing process, Proc. Congr. Eur. Brew. Conv. 26, 267-274, 1997.
120. Boivin, P., Allain, D., Clamagirant, V., Maillard, M., Cuvelier, M. E., Burset, C., Richard, H., Nicolas, J., ForgetRichard, F.: Assay of antioxidant activity of barley and malt by various methods, Proc. Congr. Eur. Brew. Conv. 24, 397-404, 1993.
121. Cantrell, I. C., Griggs, D. L.: Malt: its role in oxidation, Tech. Q. Master Brew. Assoc. Am. 33, 82-86, 1996.
122. Moll, M., Moll, N.: Additifs antioxygènes et composés réducteurs naturels des bières, Brau.-Rdsch. 101, 2-10, 1990.
123. Franzke, C., Iwainsky, H.: Antioxidative activity of melanoidins, Deut. Lebensm.-Rundsch. 50, 241-254, 1954.
124. Wijewickreme, A. N., Kitts, D. D., Durance, T. D.: Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products, J. Agric. Food Chem. 45, 4577-4583, 1997.
125. Morales, F. J., Babbel, M. B.: Melanoidins exert a weak antiradical activity in watery fluids, J. Agric. Food Chem. 50, 4657-4661, 2002.
126. Morales, F. J., Babbel, M. B.: Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media, J. Agric. Food Chem. 50, 2788-2792, 2002.
127. del Castillo, M. D., Ames, J. M., Gordon, M. H.: Effect of roasting on the antioxidant activity of coffee brews, J. Agric. Food Chem. 50, 3698-3703, 2002.
128. Nicoli, M. C., Manzocco, L., Lerici, C. R., Anese, M.: Antioxidant properties of coffee brews in relation to the roasting degree, Lebensm. Wiss. Technol. 30, 292-297, 1997.
129. Wijewickreme, A. N., Krejpcio, Z., Kitts, D. D.: Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products, J. Food Sci. 64, 457-461, 1999.
130. Yen, G. C., Hsieh, P. P.: Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction-products, J. Sci. Food Agric. 67, 415-420, 1995.
131. Yoshimura, Y., Iijima, T., Watanabe, T., Nakazawa, H.: Antioxidative effect of Maillard reaction products using glucose-glycine model system, J. Agric. Food Chem. 45, 4106-4109, 1997.
132. Hayase, F., Shibuya, T., Sato, J., Yamamoto, M.: Effects of oxygen and transition metals on the advanced Maillard reaction of proteins with glucose, Biosci. Biotech. Bioch. 60, 1820-1825, 1996.
133. Wijewickreme, A. N., Kitts, D. D.: Metal chelating and antioxidant activity of model Maillard reaction products. In Process-induced chemical changes in food, 1998.
134. Rendleman, J. A.: Complexation of calcium by melanoidin and its role in determining bioavailability, J. Food Sci. 52, 1699-1705, 1987.
135. Wagner, K. H., Derkits, S., Herr, M., Schuh, W., Elmadfa, I.: Antioxidative potential of melanoidins isolated from a roasted glucose-glycine model, Food Chem. 78, 375-382, 2002.
136. Anese, M., Manzocco, L., Nicoli, M. C., Lerici, C. R.: Antioxidant properties of tomato j uice as affected by heating, J Sci. Food Agric. 79, 750-754, 1999.
137. Hashimoto, N.: Oxidation of higher alcohols by melanoidins in beer, J. Inst. Brew. 78, 43-51, 1972.
138. Buggey, L. A., Liegeois, C., Chandra, G. S.: Evolution of reducing power during malt and wort production, Proc. IXth Jean de Clerk Chair. 2000.
139. Namiki, M., Hayashi, T.: Formation of novel free-radical products in an early stage of Maillard reaction, Prog. Food Nutr. Sci. 5, 81-91, 1981.
140. Eiserich, J. P., Macku, C., Shibamoto, T.: Volatile antioxidants formed from an L-cysteine D-glucose Maillard model system, J. Agric. Food Chem. 40, 1982-1988, 1992.
141. De Clerck, J., Van Cauwenberge, H.: Dosage des substances réductrices de la bière par spectrophotometrie, Bull. Anc. Et. Brasserie Louvain. 52, 1-23, 1956.
142. Ames, J. M.: Melanoidins as pro- or antioxidants, Proc. IXth Jean de Clerk Chair. 2000.
143. Macku, C., Shibamoto, T.: Volatile sulfur-containing-compounds generated from the thermal interaction of corn-oil and cysteine, J. Agric. Food Chem. 39, 1987-1989, 1991.
144. Macku, C., Shibamoto, T.: Volatile antioxidants produced from heated corn-oil glycine model system, J. Agric. Food Chem. 39, 1990-1993, 1991.
145. Wei, A., Mura, K., Shibamoto, T.: Antioxidative activity of volatile chemicals extracted from beer, J. Agric. Food Chem. 49, 4097-4101, 2001.
146. Yanagimoto, K., Lee, K.-G., Ochi, H., Shibamoto, T.: Antioxidative activity of heterocyclic compounds formed in Maillard reaction products, International Congress Series. 1245, 335-340, 2002.
147. Eiserich, J. P., Shibamoto, T.: Antioxidative activity of volatile heterocyclic compounds, J. Agric. Food Chem. 42, 1060-1063, 1994.
148. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C., Lerici, C. R.: Review of non-enzymatic browning and antioxidant capacity in processed foods, Trends Food Sci. Tech. 11, 340-346, 2000.
149. Griggs, D. L., McKay, I. E., Cantrell, I. C.: The contribution of coloured malts to the reducing power of wort, Proc. 5th International Brewing Technology Conference, Harrogate. 5, 259-267, 1992.
150. Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., Fogliano, V.: Chemical characterization and antioxidant properties of coffee melanoidins, J. Agric. Food Chem. 50, 6527-6533, 2002.