The antioxidant activity of glucose-histidine MRPs (GH) and fractionated GH, obtained from the elution of GH on Bio-gel P-2 column, was evaluated for their DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power, which illustrated that fraction H7 was of the greatest antioxidant activity. The further investigation identified 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) as the major compound in fraction H7 by employing GC-MS analysis and HPLC analysis, with the latter also confirming the antioxidant activity of DDMP by comparison of HPLC chromatograms of fraction H7 (or DDMP) before and after reaction with DPPH radical, ABTS radical or ferric ion. Finally, the comparison of the antioxidant activity o...
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides...
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isol...
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.The Maillard reactio...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
In this study, the effect of pH on the volatile generation over reaction time as well as the DPPH ra...
Volatile compounds prepared by heating glucose-tyrosine and glucose-histidine models in water-ethano...
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides...
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides...
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isol...
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.The Maillard reactio...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
Maillard reaction products (MRP) results from a condensation reaction between amino acids (or protei...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
International audienceMaillard reaction products (MRP) obtained by reaction between glucose and prot...
In this study, the effect of pH on the volatile generation over reaction time as well as the DPPH ra...
Volatile compounds prepared by heating glucose-tyrosine and glucose-histidine models in water-ethano...
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides...
Maillard reaction products (MRPs) are produced when reducing sugars react with amino acids, peptides...
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isol...
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.The Maillard reactio...