Antioxidant effects of protein hydrolysates in the reaction with glucose
Maillard reaction products (MRP) obtained by reaction between glucose and protein hydrolysates from casein and fish were investigated. The influence of parameters such as reaction time and glucose concentration was studied. The antioxidative activity of MRP was determined by using the β‐carotene/lin...
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Published in | Journal of the American Oil Chemists' Society Vol. 80; no. 5; pp. 467 - 470 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Berlin/Heidelberg
Springer-Verlag
01.05.2003
Springer Springer Verlag |
Subjects | |
Online Access | Get full text |
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