Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

Food Research International

Volumn 42, Issue 3, 2009, Pages 394-400

  Rufián Henares, José A ^a   Delgado Andrade, Cristina ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b CSIC   (Spain)

Author keywords

Antioxidant activity; Breakfast cereals; In vitro digestion; Maillard reaction

Indexed keywords

AMADORI COMPOUNDS; AMADORI PRODUCTS; ANTI-OXIDANT PROPERTIES; ANTIOXIDANT ACTIVITY; ANTIOXIDANT COMPOUNDS; BIOACCESSIBILITY; BIOLOGICAL ACTIVITIES; BREAKFAST CEREALS; DIGESTION PROCESS; GASTROINTESTINAL DIGESTIONS; HYDROXYMETHYLFURFURAL; IN VITRO DIGESTION; MAILLARD REACTION; MANUFACTURING PROCESS; SOLUBLE FRACTIONS;

CHEMICAL REACTIONS;

ZEA MAYS;

EID: 60749108565     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.01.011     Document Type: Article

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