Contribution of melanoidins to the antioxidant capacity of the Spanish diet

Food Chemistry

Volumn 164, Issue , 2014, Pages 438-445

  Pastoriza, Silvia ^a   Rufián Henares, José A ^b  

^a CSIC   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant capacity; Maillard reaction; Melanoidins; Metal chelating activity

Indexed keywords

ACETIC ACID; CHEMICAL REACTIONS; FOOD PRODUCTS; GLYCOSYLATION; NUTRITION;

ANTIOXIDANT CAPACITY; BALSAMIC VINEGARS; BREAKFAST CEREALS; CHEMOPREVENTIVE; HEAT PROCESSING; MAILLARD REACTION; MELANOIDINS; METAL CHELATING;

THERMAL PROCESSING (FOODS);

BALSAMIC VINEGAR; MELANOIDINE; POLYMER; UNCLASSIFIED DRUG; VINEGAR; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ACETIC ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; COFFEE; FREE RADICAL; MELANOIDIN POLYMERS; PICRIC ACID; 1,1 DIPHENYL 2 PICRYLHYDRAZYL; MELANOIDIN; TROLOX C;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT CAPACITY; ARTICLE; BEER; BISCUIT; BREAD; CACAO; CEREAL; COFFEE; CONTROLLED STUDY; DIET; DPPH RADICAL SCAVENGING ASSAY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD COMPOSITION; FOOD INTAKE; HYDROXYL RADICAL SCAVENGING ASSAY; IN VITRO STUDY; MEAL; NUTRITIONAL PARAMETERS; ORAC ASSAY; PILSNER BEER; SPAIN; SWEET WINE; WINE; ANALYSIS; CHEMISTRY; GLYCATION; HEAT; HUMAN; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; FOOD; FOOD PROCESSING; HEAT TREATMENT; SPANISH DIET;

ACETIC ACID; ANTIOXIDANTS; BIPHENYL COMPOUNDS; BREAD; COFFEE; DIET; FREE RADICALS; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; PICRATES; POLYMERS; SPAIN; WINE;

EID: 84902183615     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.118     Document Type: Article

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