Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince-Reference-Cited by-同舟云学术

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Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince

Published:2005-03 Issue:1-2 Volume:90 Page:231-239
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Benjakul Soottawat,Visessanguan Wonnop,Phongkanpai Viboon,Tanaka Munehiko

Funder

Thailand Research Fund

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and Maillard reaction kinetics;Ajandouz;Journal of Agricultural and Food Chemistry,1999

2. Effect of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems;Ajandouz;Journal of Food Science,2001

3. Carbohydrates;BeWiller,1996

4. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles;Benjakul;Food Chemistry,2001

5. Nonenzymatic browning in liquid model system of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning;Buera;Journal of Food Science,1987

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