Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.)

International Journal of Food Science and Technology

Volumn 49, Issue 5, 2014, Pages 1308-1314

  de Queiroz, Yara S ^a   Antunes, Patrícia B ^b   Vicente, Silvio J V ^c   Sampaio, Geni R ^b   Shibao, Julianna ^b   Bastos, Deborah H M ^b   Torres, Elizabeth A F da S ^b  

^a PAULISTA UNIVERSITY   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c University Santa Cecília   (Brazil)

Author keywords

Antioxidant capacity; Bioactive compounds; Garlic; Maillard reaction products

Indexed keywords

GLYCOSYLATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT ASSAYS; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; GARLIC; MAILLARD REACTION PRODUCTS; OXYGEN RADICAL ABSORBANCE CAPACITIES; TOTAL PHENOLIC COMPOUNDS;

AGENTS;

ALLIUM SATIVUM;

EID: 84898447479     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12428     Document Type: Article

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