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2011 | 61 | Suppl.1 |

Tytuł artykułu

Antioxidant activity of melanoidin-like polycondensation products, isolated from model reactions of amino acids, lipid oxidation-derived aldehydes and carbohydrates

Wydawca

-

Rocznik

Tom

61

Numer

Opis fizyczny

p.127-128,fig.

Twórcy

autor
  • Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania
autor
  • Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Belgium
  • Department of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania
autor
  • Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Belgium

Bibliografia

  • [1] Zamora R., Hidalgo F.J., Lipids: Their role in the formation of endogenous antioxidants during food processing. Czech J. Food Sci., 2009, 27, S1-S3.
  • [2] Rufian-Henares J.A., Morales F.J., Functional properties of melanoidins: in vitro antioxidant, antimicrobial and antihypertensive activities. Food Res. Int., 2007, 40, 995–1002.
  • [3] Delgado–Andrade C., Rufian-Henares J.A., Morales F.J., Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J. Agric. Food Chem., 2005, 53, 7832–7836.

Typ dokumentu

Bibliografia

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