Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate-sugar model system

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 358-364

  Sun, Qian ^a   Luo, Yongkang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Glucose; Maillard reaction; Porcine haemoglobin hydrolysate sugar; Radical scavenging activity; Xylose

Indexed keywords

HAEMOGLOBINS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MODEL SYSTEM; MOLECULAR REARRANGEMENT; PHOSPHATE BUFFERS; PORCINE HAEMOGLOBIN HYDROLYSATE-SUGAR; RADICAL SCAVENGING ACTIVITY; TEMPERATURE INCREASE;

ELECTROPHORESIS; GLUCOSE;

CHEMICAL REACTIONS;

SUS;

EID: 78651370603     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02490.x     Document Type: Article

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