Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

Food Research International

Volumn 70, Issue , 2015, Pages 31-39

  Račkauskiene, Ieva ^a   Pukalskas, Audrius ^a   Venskutonis, Petras Rimantas ^a   Fiore, Alberto ^b,d   Troise, Antonio Dario ^b,c   Fogliano, Vincenzo ^c  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

Author keywords

Beta vulgaris; CML; Furosine; Heterocyclic amines; Maillard reaction; PhIP

Indexed keywords

AMINES; AMINO ACIDS; ANTIOXIDANTS; CHEMICAL REACTIONS; DRUG PRODUCTS; EMITTER COUPLED LOGIC CIRCUITS; ION EXCHANGE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC COMPOUNDS; PROTEINS;

BETA VULGARIS; FUROSINE; HETEROCYCLIC AMINES; MAILLARD REACTION; PHIP;

GLYCOSYLATION;

BETA VULGARIS;

EID: 84922690370     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.01.026     Document Type: Article

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