Characterization of coloured compounds obtained by enzymatic extraction of bakery products
- 14 June 2003
- journal article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 41 (10) , 1367-1374
- https://doi.org/10.1016/s0278-6915(03)00140-6
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- Effects of dietary Nε-carboxymethyllysine on expression of the biotransformation enzyme, glutathione-S-transferase, in the ratInternational Congress Series, 2002
- Chemical Characterization and Antioxidant Properties of Coffee MelanoidinsJournal of Agricultural and Food Chemistry, 2002
- Characterization of melanoidins from a glucose-glycine model systemZeitschrift für Lebensmittel-Untersuchung und Forschung, 2002
- Applications of hormesis in toxicology, risk assessment and chemotherapeuticsTrends in Pharmacological Sciences, 2002
- Effect of Roasting on the Antioxidant Activity of Coffee BrewsJournal of Agricultural and Food Chemistry, 2002
- Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several SugarsJournal of Agricultural and Food Chemistry, 2001
- Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard ReactionAnnals of Nutrition and Metabolism, 2001
- Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis followed by Microbial Transglutaminase TreatmentJournal of Agricultural and Food Chemistry, 1996
- Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry, 1996
- Isolation and characterization of pigments from protein-carbonyl browning systems. Isolation, purification, and propertiesJournal of Agricultural and Food Chemistry, 1970