Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid maillard reaction mixtures exposed to baking temperatures

Food Research International

Volumn 76, Issue , 2015, Pages 618-625

  Chen, Xiu Min ^a   Liang, Ningjian ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Antioxidant; Color; Maillard reaction; NO inhibition; Sugar loss

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CHEMICAL REACTIONS; COLOR; GLYCOSYLATION; MIXTURES; NITRIC OXIDE; NITROGEN;

BAKING TEMPERATURE; DICARBONYL COMPOUNDS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; REACTION CONDITIONS; REACTIVE OXYGEN AND NITROGEN SPECIES; RELATIVE ACTIVITIES; SUGAR LOSS;

QUENCHING;

EID: 84952981159     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.06.033     Document Type: Article

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