Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
A role of reactive C2-C5 α-dicarbonyl and α-hydroxycarbonyl products of sugar fragmentation in the development of antioxidative activity (AOA) was investigated after heating in 0.5M binary aqueous mixtures with amino acids. Several kinetic and activity parameters related to the development of reduci...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0089_antioxidation-capacity-of-maillard-systems-with-carbonyl-products-of-sugar-fragmentation.php |