ANTIOXIDATIVE MAILLARD REACTION PRODUCTS III. APPLICATION IN COOKIES-Reference-Cited by-同舟云学术

ANTIOXIDATIVE MAILLARD REACTION PRODUCTS III. APPLICATION IN COOKIES

Published:1980-12 Issue:4 Volume:4 Page:219-233
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

LINGNERT H.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1980.tb00608.x/fullpdf

Reference12 articles.

1. AOAC, and W. Horwitz, 1975 . Official Methods of Analysis of the Association of Official Analytical Chemists , 12th Ed. () p. 489 . A.O.A.C., Washington.

2. The Influence of Water Content on Non-enzymic Browning Reactions in Dehydrated Foods and Model Systems and the Inhibition of Fat Oxidation by Browning Intermediates

3. Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

4. MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM

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