Further insights into the role of melanoidins on the antioxidant potential of barley malt

Food Chemistry

Volumn 160, Issue , 2014, Pages 127-133

  Carvalho, Daniel O ^a   Correia, Eva ^a   Lopes, Laury ^a   Guido, Luís F ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidants; Kilning; Maillard reaction products; Malt; Melanoidins; Pro oxidants; Roasting

Indexed keywords

ANTIOXIDANTS; CALCINATION; ENZYMES; GEL PERMEATION CHROMATOGRAPHY; GLYCOSYLATION; OXIDANTS;

KILNING; MAILLARD REACTION PRODUCTS; MALT; MELANOIDINS; PRO-OXIDANTS; ROASTING;

MOLECULAR WEIGHT;

ANTIOXIDANT; BLACK MALT EXTRACT; DEOXYRIBOSE; FERRIC ION; FERROUS GLUCONATE; HYDROXYL GROUP; HYDROXYL RADICAL; MELANO80 MALT EXTRACT; MELANOIDIN DERIVATIVE; METMYOGLOBIN; PALE MALT EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG; MELANOIDIN POLYMERS; POLYMER;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BARLEY; BLACK MALT; COLOR; CONTROLLED STUDY; DEGRADATION; DRUG ISOLATION; DRUG SCREENING; FERRIC REDUCING ANTIOXIDANT POWER; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; IN VITRO STUDY; MALT; MELANO80 MALT; METMYOGLOBIN ASSAY; MOLECULAR WEIGHT; NONHUMAN; PALE MALT; PHARMACOLOGICAL PARAMETERS; PHARMACOLOGICAL PROCEDURES; POLYMERIZATION; TOTAL PHENOLIC CONTENT; ULTRAFILTRATION; CHEMISTRY; HORDEUM; SIZE EXCLUSION CHROMATOGRAPHY;

ANTIOXIDANTS; CHROMATOGRAPHY, GEL; HORDEUM; MAILLARD REACTION; MOLECULAR WEIGHT; PLANT EXTRACTS; POLYMERS; ULTRAFILTRATION;

EID: 84898607360     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.074     Document Type: Article

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