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Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

✍ Scribed by José A. Rufián-Henares; Cristina Delgado-Andrade

Book ID
116488470
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
261 KB
Volume
42
Category
Article
ISSN
0963-9969

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Study on fluorescence of Maillard reacti
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## Abstract During the advanced stage of the Maillard reaction (MR) in food processing and cooking, Amadori rearrangement products undergo dehydration and fission and fluorescent substances are formed. Free and total (free + linked to the protein backbone) fluorescence (FIC) due to Maillard compoun