Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 227-232

  Kim, Ji Sang ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Antioxidant activity; Maillard reaction products; Oligoglycine; Peptide chain length

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENOTHIAZOLINE 6 SULFONIC ACID) DIAMMONIUM SALT; AMMONIUM DERIVATIVE; DIGLYCINE; FERROUS ION; GLUCOSE; GLYCINE; SCAVENGER; TRIGLYCINE; UNCLASSIFIED DRUG;

ABSORPTION; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CHELATION; GLYCATION; HEATING; IN VITRO STUDY; PH;

EID: 64449085989     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.038     Document Type: Article

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