Characteristics and antioxidant activity of maillard reaction products from psicose-lysine and fructose-lysine model systems

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages

  Zeng, Yan ^a   Zhang, Xiaoxi ^a,b   Guan, Yuping ^a   Sun, Yuanxia ^a  

^a Tianjin Airport Economic Area   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antioxidant activity; D psicose; Heating time; Maillard reaction; Physicochemical property

Indexed keywords

ANTIOXIDANT; FRUCTOSE; IRON CHELATING AGENT; LYSINE; PSICOSE; SCAVENGER; SWEETENING AGENT;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; GLYCATION; HEAT; KINETICS; OXIDATION REDUCTION REACTION; PH; PHYSICAL CHEMISTRY; SPECTROPHOTOMETRY;

ANTIOXIDANTS; FREE RADICAL SCAVENGERS; FRUCTOSE; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; IRON CHELATING AGENTS; KINETICS; LYSINE; MAILLARD REACTION; MODELS, CHEMICAL; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; SPECTROPHOTOMETRY; SWEETENING AGENTS;

EID: 79955041187     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02072.x     Document Type: Article

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