Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography-Reference-Cited by-同舟云学术

Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography

Published:1998-02 Issue:2 Volume:75 Page:181-187
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Bersuder P.¹²,Hole M.¹,Smith G.¹

Affiliation:

1. Food Research Centre; The University of Lincolnshire and Humberside; Grimsby DN34 5AA United Kingdom

2. Enviroscan Ltd.; 44a Cleethorpe Rd., Grimsby N.E. Lincolnshire DN31 3LB UK

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference40 articles.

1. Maillard Reaction Products as Antioxidants in Precooked Ground Beef;Alfawaz;Food Chem.,1994

2. Maillard Reaction Products and Lipid Oxidation;Bailey,1992

3. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared from Fructose-Tryptophan;Chiu;Bull. Jpn. Soc. Sci. Fish.,1991

4. Antioxidative Maillard Reaction Products. III. Application in Cookies;Lingnert;J. Food Process. Preserv.,1980

5. Formation of Antioxidative Maillard Reaction Products During Food Processing;Lingnert;Dev. Food Sci.,1986

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