Guérard et al., 2003 - Google Patents
Antioxidant effects of protein hydrolysates in the reaction with glucoseGuérard et al., 2003
View PDF- Document ID
- 14023319674322783613
- Author
- Guérard F
- Sumaya‐Martinez M
- Publication year
- Publication venue
- Journal of the American Oil Chemists' Society
External Links
Snippet
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 …
- 230000003078 antioxidant 0 title abstract description 33
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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