Production and use of Maillard products as oxidative stress modulators

Journal of Medicinal Food

Volumn 8, Issue 3, 2005, Pages 291-298

  Jing, Hao ^a   Nakamura, Soichiro ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

Amino sugar Maillard reaction products; Antioxidant effects; Food safety; Maillard reaction; Protein polysaccharide Maillard reaction products

Indexed keywords

AMINO ACID; AMINOSUGAR; MONOSACCHARIDE; POLYSACCHARIDE; PROTEIN;

CHEMICAL REACTION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD HANDLING; GLYCATION; NUTRITIONAL SCIENCE; NUTRITIONAL VALUE; OXIDATIVE STRESS; PRIORITY JOURNAL; REACTION ANALYSIS; REVIEW;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; FOOD TECHNOLOGY; GLYCOPROTEINS; MAILLARD REACTION; MONOSACCHARIDES; NUTRITIVE VALUE; OXIDATIVE STRESS; POLYSACCHARIDES; PROTEINS;

EID: 27144549811     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2005.8.291     Document Type: Review

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