Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408690590900117
Reference126 articles.
1. FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION
2. Effect of Oxidized Lipid/Amino Acid Reaction Products on the Antioxidative Activity of Common Antioxidants
3. Antioxidative Activity of Nonenzymatically Browned Proteins Produced in Oxidized Lipid/Protein Reactions
4. Comparative Antioxidant Activity of Maillard- and Oxidized Lipid-Damaged Bovine Serum Albumin
5. Effect of initial slight oxidation on stability of polyunsaturated fatty acid/protein mixtures under controlled atmospheres
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