EFFECT OF GLUCOSE ON THE ANTIOXIDATIVE ACTIVITY OF MAILLARD REACTION-PRODUCTS DURING EXTRUSION COOKING

被引：0
作者：
YOKOTA, A
MIYATA, K
MURAGUCHI, H
TAKAHASHI, A
机构：
来源：
NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1987年 / 61卷 / 10期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：1273 / 1278
页数：6
相关论文
共 50 条
  • [31] MAILLARD REACTION-PRODUCTS INHIBIT APPLE POLYPHENOLOXIDASE
    TAN, BK
    HARRIS, ND
    FOOD CHEMISTRY, 1995, 53 (03) : 267 - 273
  • [32] SENSORY PROPERTIES OF VOLATILE MAILLARD REACTION-PRODUCTS
    FORS, S
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 183 (MAR): : 71 - AGFD
  • [33] MAILLARD REACTION-PRODUCTS AS NOVEL PROTEASE INHIBITORS
    GOMYO, T
    HIRANO, M
    MIURA, M
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 99 - AGFD
  • [34] MAILLARD REACTION-PRODUCTS IN PARENTERAL-NUTRITION
    STEGINK, LD
    FREEMAN, JB
    DENBESTEN, L
    FILER, LJ
    PROGRESS IN FOOD AND NUTRITION SCIENCE, 1981, 5 (1-6): : 265 - 278
  • [35] EFFECT OF MAILLARD REACTION-PRODUCTS ON CARBOHYDRATE UTILIZATION STUDIES INVITRO AND INVIVO
    OSTE, R
    SJODIN, P
    JAGERSTAD, M
    BJORCK, I
    DAHLQVIST, A
    FOOD CHEMISTRY, 1985, 16 (01) : 37 - 47
  • [36] EFFECT OF MAILLARD REACTION-PRODUCTS ON PROTEIN DIGESTION - INVIVO STUDIES ON RATS
    OSTE, R
    SJODIN, P
    JOURNAL OF NUTRITION, 1984, 114 (12) : 2228 - 2234
  • [37] EFFECT OF MAILLARD REACTION-PRODUCTS ON THE STABILITY OF MINCED HERRING IN FROZEN STORAGE
    BECKEL, R
    LINGNERT, H
    LUNDGREN, B
    HALL, G
    WALLER, GR
    JOURNAL OF FOOD SCIENCE, 1985, 50 (02) : 501 - &
  • [38] EFFECT OF MAILLARD REACTION-PRODUCTS ON PROTEIN DIGESTION - STUDIES ON PURE COMPOUNDS
    OSTE, RE
    MILLER, R
    SJOSTROM, H
    NOREN, O
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (06) : 938 - 942
  • [39] Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey
    Antony, SM
    Han, IY
    Rieck, JR
    Dawson, PL
    JOURNAL OF FOOD SCIENCE, 2002, 67 (05) : 1719 - 1724
  • [40] Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process
    Wang, Wenqian
    Zhao, Shibo
    Pei, Jinjin
    Jiang, Pengfei
    Jin, Wengang
    Gao, Ruichang
    JOURNAL OF FOOD QUALITY, 2023, 2023
12345