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Review of non-enzymatic browning and antioxidant capacity in processed foods

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title

Review of non-enzymatic browning and antioxidant capacity in processed foods (English)

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author

Sonia Calligaris

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Sonia Calligaris

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author name string

Lara Manzocco

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1

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Dino Mastrocola

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3

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Maria Cristina Nicoli

series ordinal

4

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Carlo Raffaele Lerici

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5

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publication date

September 2000

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published in

Trends in Food Science and Technology

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volume

11

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issue

9-10

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page(s)

340-346

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cites work

Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures

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Effect of Enzymatic and Chemical Oxidation on the Antioxidant Capacity of Catechin Model Systems and Apple Derivatives

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Antiradical properties of commercial cognacs assessed by the DPPH(.) test.

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Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates

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Antioxidant properties of tomato juice as affected by heating

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Influence of processing on the antioxidant properties of fruit and vegetables

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7 January 2021

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Loss and/or formation of antioxidants during food processing and storage

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Lycopene in tomatoes: chemical and physical properties affected by food processing

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Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

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High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants.

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Comparative study of polyphenol scavenging activities assessed by different methods

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Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage.

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10.1016/S0924-2244(01)00014-0

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(Q58490736)

Review of non-enzymatic browning and antioxidant capacity in processed foods

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