Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

2008 ◽  
Vol 1126 (1) ◽  
pp. 220-224 ◽  
Author(s):  
Xiu-Min Chen ◽  
David D. Kitts
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Maillard Reaction ◽  
Chemical Properties ◽  
Reaction Model ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
And Chemical Properties

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

2018 ◽  
Vol 9 (3) ◽  
pp. 1790-1799 ◽  
Author(s):  
Seung Hwan Hwang ◽  
Zhiqiang Wang ◽  
Hong-Won Suh ◽  
Soon Sung Lim
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Functional Properties ◽  
Aldose Reductase ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inhibitory Effects

This study aimed to better understand the functional properties of ribose and 20 amino acid Maillard reaction products (MRPs).

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

2017 ◽  
Vol 97 (11) ◽  
pp. 3522-3529 ◽  
Author(s):  
Blanca A Mondaca-Navarro ◽  
Luz A Ávila-Villa ◽  
Aarón F González-Córdova ◽  
Jaime López-Cervantes ◽  
Dalia I Sánchez-Machado ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Food Processing ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products
Sign in / Sign up

Export Citation Format

Share Document