Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose-Reference-Cited by-同舟云学术

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose

Published:2017-09-26 Issue:40 Volume:65 Page:8957-8965
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kanzler Clemens¹^ORCID,Schestkowa Helena¹,Haase Paul T.¹^ORCID,Kroh Lothar W.¹

Affiliation:

1. Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04105

Reference43 articles.

1. A review on the beneficial aspects of food processing

2. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

3. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin

4. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

5. Review of non-enzymatic browning and antioxidant capacity in processed foods

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation;Industrial Crops and Products;2024-10

2. Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction;Journal of Agricultural and Food Chemistry;2024-07-22

3. Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy;Chemosensors;2024-06-09

4. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties;Food Chemistry: X;2024-06

5. Effects of caffeic acid on advanced glycation end product formation and emulsion properties in glycosylated perilla seed meal protein;LWT;2024-05