Control of the Maillard reaction by ferulic acid

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 208-213

  Silván, Jose M ^a   Assar, Shima H ^b   Srey, Chou ^b   Dolores Del Castillo, M ^a   Ames, Jennifer M ^b,c  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^c NORTHUMBRIA UNIVERSITY   (United Kingdom)

Author keywords

Advanced glycation end products (AGEs); Early Maillard reaction products; Ferulic acid; Glycation inhibitor; Melanoidins; N (Carboxymethyl) lysine (CML)

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; CARBOXYMETHYL; EARLY MAILLARD REACTION PRODUCTS; FERULIC ACIDS; GLYCATION; MELANOIDINS;

AMINO ACIDS; BODY FLUIDS; POTASSIUM HYDROXIDE; REACTION PRODUCTS; SUGARS;

FLUORESCENCE;

ADVANCED GLYCATION END PRODUCT; AMINO ACID; BOVINE SERUM ALBUMIN; CARBOHYDRATE DERIVATIVE; FERULIC ACID; FRUCTOSE; GLYCININ; LYSINE DERIVATIVE; MAILLARD REACTION PRODUCT; MELANOIDINE; POTASSIUM HYDROXIDE; UNCLASSIFIED DRUG;

ABSORPTION; ARTICLE; CONTROLLED STUDY; COVALENT BOND; FLUORESCENCE ANALYSIS; GLYCATION; INHIBITION KINETICS; PROTEIN BINDING;

BOVINAE;

EID: 79954416882     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.047     Document Type: Article

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