Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions

The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functiona...

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Detalles Bibliográficos
Autor principal: Kitts, David D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615102/
https://www.ncbi.nlm.nih.gov/pubmed/34829711
http://dx.doi.org/10.3390/antiox10111840

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615102/
https://www.ncbi.nlm.nih.gov/pubmed/34829711
http://dx.doi.org/10.3390/antiox10111840

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