Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing-Reference-Cited by-同舟云学术

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

Published:2017-02-24 Issue:11 Volume:97 Page:3522-3529
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Mondaca-Navarro Blanca A¹,Ávila-Villa Luz A²,González-Córdova Aarón F³,López-Cervantes Jaime¹,Sánchez-Machado Dalia I¹,Campas-Baypoli Olga N¹,Rodríguez-Ramírez Roberto¹

Affiliation:

1. Laboratorio de Biotecnología y Trazabilidad Molecular de los Alimentos, Departamento de Biotecnología y Ciencias Alimentarias; Instituto Tecnológico de Sonora; 5 de Febrero 818 Sur Ciudad Obregón Sonora México

2. Departamento de Ciencias de la Salud; Universidad de Sonora, Campus Cajeme; Blvd. Bordo Nuevo s/n Ejido Providencia Ciudad Obregón Sonora México

3. Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA); Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD); Carretera a La Victoria Km 0.6, Apartado Hermosillo Sonora México

Funder

PRODEP

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Chemical and biochemical properties of casein-sugar Maillard reaction products;Jing;Food Chem Toxicol,2002

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