Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction-Reference-Cited by-同舟云学术

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Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Published:2017-09-21 Issue:1 Volume:27 Page:1-7
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Wu Shuping,Dai Xiangzi,Shilong Fangdi,Zhu Maiyong,Shen Xiaojuan,Zhang Kan,Li Songjun

Funder

Jiangsu Planned Projects for Postdoctoral Research Funds

a Project Funded by Jiangsu University for Senior Intellectuals

Jiangsu Province for supporting this project under the innovation/entrepreneurship program

Project Funded by China Postdoctoral Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0192-1/fulltext.html

Reference35 articles.

1. Abd-El-Aziz AS, Agatemor C, Etkin N. Antimicrobial resistance challenged with metal-based antimicrobial macromolecules. Biomaterials 118: 27–50 (2017)

2. Leoterio DMS, Silva PAB, Souza GCS, Alves ADA, Belian MF, Galembeck A, Lavorante AF. Copper-4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach. Food Control. 57: 225–231 (2015)

3. Amolegbe SA, Akinremi CA, Adewuyi A, Lawal A, Bamigboye MO, Obaleye JA. Some nontoxic metal-based drugs for selected prevalent tropical pathogenic diseases. J. Biol. Inorg. Chem. 22: 1–18 (2017)

4. Wang HY, Qian H, Yao WR. Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chem. 128: 573–584 (2011)

5. Purlis E. Browning development in bakery products—a review. J. Food Eng. 99: 239–249 (2010)

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