Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems-Reference-Cited by-同舟云学术

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

Published:2008-04 Issue:1 Volume:1126 Page:220-224
ISSN:0077-8923
Container-title:Annals of the New York Academy of Sciences
language:en
Short-container-title:

Author:

Chen Xiu-Min,Kitts David D.

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1196/annals.1433.028/fullpdf

Reference10 articles.

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2. Antioxidant properties of roasted coffee residues;Yen;J. Agric. Food Chem.,2005

3. Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products;Wijewickreme;J. Food Sci.,1999

4. Melanoidins exert a weak antiradical activity in watery fluids;Morales;J. Agric. Food Chem.,2002

5. Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells;Hofmann;Nahrung-Food,2001

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