Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 1045-1050

  Sumaya Martinez, M T ^a   Thomas, S ^a   Linard, B ^a   Binet, A ^a   Guerard, F ^a  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

Author keywords

Antiradical activity; Browning; DPPH ; Maillard reaction; Phosphate buffer; Protein hydrolysate; Ribose; Temperature

Indexed keywords

CONCENTRATION (PROCESS); ENZYME KINETICS; ENZYMES; HYDROLYSIS; SUGARS; THERMAL EFFECTS;

ANTIRADICAL ACTIVITY; BROWNING REACTIONS; BUFFER CONCENTRATION; MAILLARD REACTION PRODUCTS (MRP); STOMACH HYDROLYSATE;

REACTION KINETICS;

SCOMBRIDAE GEN. SP.;

EID: 23144441387     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.03.015     Document Type: Conference Paper

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