Interaction between Maillard Reaction Products and Lipid Oxidation in Intermediate-Moisture Model Systems

The Maillard Reaction in Foods and Medicine ◽

10.1533/9781845698447.8.425 ◽

2005 ◽

pp. 425

Author(s):

Dino Mastrocola ◽

Marina Munari ◽

Carlo R Lerici ◽

Maria Cioroi

Keyword(s):

Lipid Oxidation ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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Interaction between Maillard reaction products and lipid oxidation in starch-based model systems

Journal of the Science of Food and Agriculture ◽

10.1002/(sici)1097-0010(20000501)80:6<684::aid-jsfa589>3.0.co;2-3 ◽

2000 ◽

Vol 80 (6) ◽

pp. 684-690 ◽

Author(s):

Dino Mastrocola ◽

Murina Munari ◽

Maria Cioroi ◽

Carlo R Lerici

Keyword(s):

Lipid Oxidation ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6415 ◽

2013 ◽

Vol 94 (7) ◽

pp. 1332-1339 ◽

Author(s):

Zi Yin ◽

Qian Sun ◽

Xi Zhang ◽

Hao Jing

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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

Annals of the New York Academy of Sciences ◽

10.1196/annals.1433.028 ◽

2008 ◽

Vol 1126 (1) ◽

pp. 220-224 ◽

Author(s):

Xiu-Min Chen ◽

David D. Kitts

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

Chemical Properties ◽

Reaction Model ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products ◽

And Chemical Properties

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Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts (Corylus avellana)

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_89 ◽

1994 ◽

pp. 289-291 ◽

Author(s):

C. Severini ◽

P. Pittia ◽

M. C. Nicoli ◽

G. G. Pinnavaia

Keyword(s):

Lipid Oxidation ◽

Maillard Reaction ◽

Corylus Avellana ◽

Maillard Reaction Products ◽

Reaction Products ◽

Roasting Process ◽

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Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

Food Research International ◽

10.1016/j.foodres.2015.01.026 ◽

2015 ◽

Vol 70 ◽

pp. 31-39 ◽

Author(s):

Ieva Račkauskienė ◽

Audrius Pukalskas ◽

Petras Rimantas Venskutonis ◽

Alberto Fiore ◽

Antonio Dario Troise ◽

...

Keyword(s):

Beta Vulgaris ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products ◽

Meat Protein ◽

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Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

Food Chemistry ◽

10.1016/j.foodchem.2013.06.041 ◽

2013 ◽

Vol 141 (4) ◽

pp. 3837-3845 ◽

Author(s):

Zhanmei Jiang ◽

Lizhe Wang ◽

Wei Wu ◽

Yu Wang

Keyword(s):

Physicochemical Properties ◽

Maillard Reaction ◽

Biological Activities ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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Maillard Reaction Products and Lipid Oxidation

ACS Symposium Series - Lipid Oxidation in Food ◽

10.1021/bk-1992-0500.ch008 ◽

1992 ◽

pp. 122-139 ◽

Author(s):

Milton E. Bailey ◽

Ki Won Um

Keyword(s):

Lipid Oxidation ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Reaction Products

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Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02072.x ◽

2011 ◽

Vol 76 (3) ◽

pp. C398-C403 ◽

Author(s):

Yan Zeng ◽

Xiaoxi Zhang ◽

Yuping Guan ◽

Yuanxia Sun

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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Maillard Reaction Products from Microwave Heating of Model Systems

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch006 ◽

1993 ◽

pp. 55-70

Author(s):

J. Eiserich ◽

Takayuki Shibamoto ◽

M. Dinnauer ◽

W. Jennings

Keyword(s):

Microwave Heating ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products

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Separation of Maillard reaction products from xylose—glycine and glucose—glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

Food Chemistry ◽

10.1016/s0308-8146(98)00077-6 ◽

1998 ◽

Vol 62 (4) ◽

pp. 425-430 ◽

Author(s):

Louise Roy le ◽

Richard G. Bailey ◽

Jennifer M. Ames

Keyword(s):

Capillary Electrophoresis ◽

Maillard Reaction ◽

Model Systems ◽

Maillard Reaction Products ◽

Reaction Products ◽

Reverse Phase Hplc ◽

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