Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity-Reference-Cited by-同舟云学术

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Published:2020-06-25 Issue:1 Volume:56 Page:384-391
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Patrignani Mariela¹^ORCID,González‐Forte Lucía del Sol¹²^ORCID

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP‐CIC‐ CCT La Plata ‐CONICET 47 y 116 1900 La Plata Argentina

2. Facultad de Ciencias Agrarias y Forestales UNLP 60 y 116 1900 La Plata Argentina

Funder

Universidad Nacional de La Plata

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio de Ciencia, Tecnología e Innovación Productiva

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14653

Reference29 articles.

1. Differential scanning calorimetry in food research—A review

2. Pyrolysis of brewer’s spent grain: Kinetic study and products identification

3. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

4. Further insights into the role of melanoidins on the antioxidant potential of barley malt

5. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

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