Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxyme...

Descripción completa

Detalles Bibliográficos
Autores principales: de la Cueva, Silvia Pastoriza, Seiquer, Isabel, Mesías, Marta, Rufián-Henares, José Ángel, Delgado-Andrade, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296674/
https://www.ncbi.nlm.nih.gov/pubmed/28231083
http://dx.doi.org/10.3390/foods6010005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296674/
https://www.ncbi.nlm.nih.gov/pubmed/28231083
http://dx.doi.org/10.3390/foods6010005

Ejemplares similares