The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems

Journal of Food Science

Volumn 80, Issue 10, 2015, Pages C2140-C2146

  Favreau Farhadi, Nicole ^a   Pecukonis, Lauren ^a   Barrett, Ann ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

Colorimetry; Epigallocatechin gallate; Maillard browning; Pyrazine; Rosmarinic acid

Indexed keywords

ANTIOXIDANT; CATECHIN; CINNAMIC ACID DERIVATIVE; DEPSIDE; EPIGALLOCATECHIN GALLATE; GLUCOSE; GLYCINE; REACTIVE OXYGEN METABOLITE; ROSMARINIC ACID;

ANALOGS AND DERIVATIVES; ANALYSIS; BREAD; CHEMISTRY; COLOR; DRUG EFFECTS; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GLYCATION; HUMAN; MALUS; PROCEDURES;

ANTIOXIDANTS; BREAD; CATECHIN; CINNAMATES; COLOR; DEPSIDES; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GLUCOSE; GLYCINE; HUMANS; MAILLARD REACTION; MALUS; REACTIVE OXYGEN SPECIES;

EID: 84943302607     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13014     Document Type: Article

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