Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures-Reference-Cited by-同舟云学术

Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures

Published:2015-10 Issue: Volume:76 Page:618-625
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Xiu-Min,Liang Ningjian,Kitts David D.

Funder

NSERC-Discovery

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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5. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product,[5-(5, 6-dihydro-4H-pyridin-3-ylidenemethyl) furan-2-yl]-methanol, isolated from a glucose–lysine heated mixture;Chen;Journal of Agricultural and Food Chemistry,2015

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