Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Food Research International

Volumn 44, Issue 10, 2011, Pages 3250-3258

  Su, Guowan ^a   Zheng, Lin ^a   Cui, Chun ^a   Yang, Bao ^b   Ren, Jiaoyan ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Antioxidant activity; Cross linking; Maillard reaction; Peptide degradation; Peptide fractions

Indexed keywords

ANTIOXIDANT ACTIVITIES; GEL-FILTRATION CHROMATOGRAPHY; GLUCOSE CONSUMPTION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; OXYGEN RADICAL ABSORBANCE CAPACITIES; REACTION DEGREE; VOLATILE COMPOUNDS;

DEGRADATION; GEL PERMEATION CHROMATOGRAPHY; GLUCOSE; GLYCOSYLATION; MOLECULAR WEIGHT DISTRIBUTION; PHOSPHOLIPIDS; ULTRAFILTRATION; VOLATILE ORGANIC COMPOUNDS;

PEPTIDES;

ARACHIS HYPOGAEA;

EID: 80054965068     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.009     Document Type: Article

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