Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities

Author:

Rufián-Henares José A.,Morales Francisco J.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties;Bedinghaus;Journal of Food Science,1995

2. Bersuder, P., & Hole, M. (2003). In G. Vergarud, & F. J. Morales (Eds.), Melanoidins in food and health (Vol. 4, pp. 158–166). Office for Official Publications of the European Communities: Luxemburg.

3. Bread crust melanoidins as potential prebiotic ingredients;Borrelli;Molecular Nutrition and Food Research,2005

4. Purification and characterization of angiotensin I-converting enzyme (ACE) inhibitory peptides from Alaska Pollack (Thergra chalcogramma) skin;Byun;Process Biochemistry,2001

5. Intact carbohydrate structures as part of the melanoidin skeleton;Cammerer;Journal of Agriculture and Food Chemistry,2002

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