Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
Author:
Affiliation:
1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
2. Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
Funder
National Natural Science Foundation of China
Anhui Key Research and Development Plan
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2146653
Reference121 articles.
1. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems
2. Vanillin restrains non-enzymatic glycation and aggregation of albumin by chemical chaperone like function
3. Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food
4. Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates
5. Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model
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