scholarly journals Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

2020 ◽  
Vol 69 (4) ◽  
pp. 391-401 ◽  
Author(s):  
Hua-Min Liu ◽  
Ya-Fei Han ◽  
Nan-Nan Wang ◽  
Yong-Zhan Zheng ◽  
Xue-De Wang
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Maillard Reaction ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products

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
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