The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents

Molecular Nutrition and Food Research

Volumn 51, Issue 4, 2007, Pages 496-504

  Wagner, Karl Heinz ^a   Reichhold, Stefanie ^a   Koschutnig, Karin ^a   Chériot, Sophie ^b   Billaud, Catherine ^b  

^a UNIVERSITY OF VIENNA   (Austria)

^b Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Antioxidant activity; Cysteine; Fructose; Glucose; Maillard reaction

Indexed keywords

SALMONELLA;

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ANTIMUTAGENIC AGENT; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; CYSTEINE; DRUG DERIVATIVE; FRUCTOSE; FURFURAL; GLUCOSE; GLUTATHIONE; HYDROGEN PEROXIDE; SCAVENGER; SULFONIC ACID DERIVATIVE; TERT BUTYL HYDROPEROXIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; GENETICS; GLYCATION; HEAT; MUTAGEN TESTING; SALMONELLA TYPHIMURIUM;

ANTIMUTAGENIC AGENTS; ANTIOXIDANTS; BENZOTHIAZOLES; CYSTEINE; FREE RADICAL SCAVENGERS; FRUCTOSE; FURALDEHYDE; GLUCOSE; GLUTATHIONE; HEAT; HYDROGEN PEROXIDE; MAILLARD REACTION; MUTAGENICITY TESTS; SALMONELLA TYPHIMURIUM; SULFONIC ACIDS; TERT-BUTYLHYDROPEROXIDE;

EID: 34447523986     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600141     Document Type: Conference Paper

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