Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions

Food Research International

Volumn 43, Issue 4, 2010, Pages 1123-1129

  Plaza, Merichel ^a   Amigo Benavent, Miryam ^a   del Castillo, María D ^a   Ibáñez, Elena ^a   Herrero, Miguel ^a,b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Amino acid glucose model system; Caramelization; Maillard reaction; Subcritical water extraction

Indexed keywords

CARAMELIZATION; MAILLARD REACTION; MODEL SYSTEM; SUBCRITICAL WATER EXTRACTION;

AMINO ACIDS; GLUCOSE; ORGANIC ACIDS; REACTION PRODUCTS; SUGAR (SUCROSE); WATER TREATMENT;

SOLVENT EXTRACTION;

EID: 77953134826     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.005     Document Type: Article

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