PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
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
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-75c90147-f54f-4956-a51c-cab3f1d1e4cd
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.