Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
- 1 September 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (5), 992-995
- https://doi.org/10.1111/j.1365-2621.1995.tb06277.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Antioxidant activity of browning products of triose sugar and amino acid.Agricultural and Biological Chemistry, 1975
- Studies on Browning Reaction Products from Reducing Sugars and Amino AcidsNIPPON SHOKUHIN KOGYO GAKKAISHI, 1974
- Studies on Browning Reaction Products from Reducing Sugars and Amino AcidsNIPPON SHOKUHIN KOGYO GAKKAISHI, 1974
- Antioxidant activity of some brown pigments in lipidsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Antioxidative Activity of Amino-carbonyl Reaction ProductsFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973
- Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storageJournal of the Science of Food and Agriculture, 1970
- Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products Part IIJournal of the agricultural chemical society of Japan, 1969
- Chemistry of Nonenzymic Browning IIPublished by Elsevier BV ,1965
- Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part INIPPON SHOKUHIN KOGYO GAKKAISHI, 1964
- SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATSJournal of Food Science, 1950