Modification of maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants and foods containing them

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 8, 2006, Pages 697-705

  Porter, William L ^a   Conca, Karen R ^a   Yeomans, Walter G ^a   Diotte, Shawn ^b   Lynch, Amy ^a   Tate, Jennifer ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b Concord Foods ^*  (United States)

Author keywords

Front face solid sample polyamide fluorescence; Maillard reaction; Oxidation inhibition; Pyrazine inhibition; Solid phase micro extraction; Water soluble antioxidants

Indexed keywords

FRONT-FACE SOLID SAMPLE POLYAMIDE FLUORESCENCE; MAILLARD REACTION; OXIDATION INHIBITION; PYRAZINE INHIBITION; SOLID-PHASE MICRO EXTRACTION; WATER SOLUBLE ANTIOXIDANTS;

ASSAYS; FLUORESCENCE; FOOD PRODUCTS; GLUCOSE; OXIDATION; SOLUBILITY;

ANTIOXIDANTS;

PRUNUS DOMESTICA; VACCINIUM; VITIS SP.;

EID: 33748084027     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5026-x     Document Type: Article

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