Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

Food Chemistry

Volumn 172, Issue , 2015, Pages 78-85

  Mildner Szkudlarz, Sylwia ^a   Siger, Aleksander ^a   Szwengiel, Artur ^a   Bajerska, Joanna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Advanced glycation end products (AGEs); Grape by products; Muffins; N (carboxymethyl)lysine (CML); Phenolic compounds

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; METAL IONS; METALS; PROTEINS; SUGAR CANE;

ADVANCED GLYCATION END PRODUCTS; CARBOXYMETHYL; GRAPE BY-PRODUCTS; MUFFINS; PHENOLIC COMPOUNDS;

LINOLEIC ACID;

ALPHA TOCOTRIENOL; CALCIUM; CATECHIN; COPPER; EPICATECHIN; FATTY ACID; GALLIC ACID; IRON; ISOQUERCITRIN; LINOLEIC ACID; LYSINE DERIVATIVE; MAGNESIUM; MANGANESE; N EPSILON (CARBOXYMETHYL)LYSINE; NATURAL PRODUCT; OLEIC ACID; OLIVE OIL; PHOSPHORUS; POLYPHENOL; POTASSIUM; PROCYANIDIN; RAPESEED OIL; SODIUM; SODIUM CHLORIDE; SUCROSE; SUGAR; TOCOPHEROL; UNCLASSIFIED DRUG; VEGETABLE OIL; ZINC; LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ARTICLE; BAKING POWDER; DEGRADATION; FLOUR; FOOD COMPOSITION; GRAPE; MOLECULAR WEIGHT; NUTRITIONAL VALUE; PHYTOCHEMISTRY; POWDER; PROTEIN DETERMINATION; REDUCTION; WHEAT; ANALOGS AND DERIVATIVES; CHEMISTRY; COOKING; FOOD ANALYSIS; VITIS;

COOKING; FOOD ANALYSIS; LYSINE; NUTRITIVE VALUE; VITIS;

EID: 84907611633     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.036     Document Type: Article

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