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Antioxidant activity of Maillard reaction products

✍ Scribed by Ryszard Amarowicz

Book ID
102170321
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
172 KB
Volume
111
Category
Article
ISSN
1438-7697

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## Abstract **BACKGROUND:** Light‐coloured and savoury‐tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour‐inhibiting effect of L‐cysteine and thiamine during the Maillard reaction of soybean peptide and D‐xylose. The co