Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein-glucose model system

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 48-54

  Gu, Fenglin ^a   Kim, Jin Moon ^a   Hayat, Khizar ^a   Xia, Shuqin ^a   Feng, Biao ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Browning; Casein glucose; Free amino group; Maillard reaction products (MRPs)

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALANINE; AMINO ACID DERIVATIVE; ARGININE; ASPARTIC ACID; CASEIN; CYSTINE; FERROUS ION; GLUCOSE; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; MAILLARD REACTION PRODUCT; METHIONINE; PEPTIDE; PHENYLALANINE; PHOSPHATIDYLCHOLINE; PROLINE; SERINE; THREONINE; TYROSINE; UNCLASSIFIED DRUG; VALINE;

ALKALINITY; ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CHELATION; GLYCATION; HEATING; HIGH TEMPERATURE; HYDROLYSIS; MOLECULAR WEIGHT; OXIDATION; REACTION ANALYSIS; REDUCTION; ULTRAFILTRATION;

EID: 67349257432     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.074     Document Type: Article

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