Radical scavenging activity, anti-bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting

Molecular Nutrition and Food Research

Volumn 52, Issue 3, 2008, Pages 342-351

  Summa, Carmelina ^a   McCourt, Josephine ^a   Cämmerer, Bettina ^b   Fiala, Annette ^c   Probst, Martina ^c   Kun, Szillard ^d   Anklam, Elke ^a   Wagner, Karl Heinz ^c  

^a JOINT RESEARCH CENTRE   (Italy)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c UNIVERSITY OF VIENNA   (Austria)

^d Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

Antibacterial; Cocoa; Maillard reaction products; Radical scavenging activity; Roasting

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTER; ESCHERICHIA; SALMONELLA; THEOBROMA CACAO;

ANTIINFECTIVE AGENT; ANTIOXIDANT; MELANOIDIN POLYMERS; MUTAGENIC AGENT; POLYMER; SCAVENGER; UNCLASSIFIED DRUG;

ARTICLE; BIFIDOBACTERIUM; CACAO; CHEMISTRY; DRUG EFFECT; ELECTRON SPIN RESONANCE; ENTEROBACTER; ESCHERICHIA COLI O157; GENETICS; GLYCATION; HEAT; MOLECULAR WEIGHT; MUTAGEN TESTING; PLANT SEED; SALMONELLA TYPHIMURIUM;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BIFIDOBACTERIUM; CACAO; ELECTRON SPIN RESONANCE SPECTROSCOPY; ENTEROBACTER; ESCHERICHIA COLI O157; FREE RADICAL SCAVENGERS; HEAT; MAILLARD REACTION; MOLECULAR WEIGHT; MUTAGENICITY TESTS; MUTAGENS; POLYMERS; SALMONELLA TYPHIMURIUM; SEEDS;

EID: 41949126778     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700403     Document Type: Article

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