Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Food Engineering Reviews

Volumn 4, Issue 4, 2012, Pages 203-223

  Echavarria A P ^a   Pagan J ^a   Ibarz, A ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Biological effects functions; Fruit juices; Maillard reaction; Melanoidins

Indexed keywords

BIOACTIVITY; CHROMOPHORES; FOOD PROCESSING; FRUIT JUICES; FRUITS; HEALTH; POSITIVE IONS; REACTION PRODUCTS;

ANTI-OXIDANT ACTIVITIES; BIOLOGICAL EFFECTS; BIOLOGICAL PROPERTIES; CHEMICAL CHARACTERIZATION; FRUIT JUICE PROCESSING; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MELANOIDINS;

GLYCOSYLATION;

EID: 84868565982     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-012-9057-9     Document Type: Review

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