A comparison study between antioxidant and mutagenic properties of cysteine-glucose derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural

Autoren:Cheriot, Sophie (Chaire de Biochimie Industrielle et Agro-alimentaire, Conservatoire National des Arts et Métiers); Billaud, Catherine (Chaire de Biochimie Industrielle et Agro-alimentaire, Conservatoire National des Arts et Métiers); Pöchtrager, Stephan (Universität Wien); Wagner, Karl-Heinz; Nicolas, Jacques (Conservatoire national des arts et métiers)
Sprache:Englisch
Anzahl der Seiten:7
Publikationsdatum:2009
Journaltitel:Food Chemistry
Volume:114
Nummer:1
Seiten:132-138
Peer reviewed:true
Links:
Digital Object Identifier (DOI):http://dx.doi.org/10.1016/j.foodchem.2008.09.026
Publikationstyp:Artikel
Portal:https://ucris.univie.ac.at/portal/en/publications/a-comparison-study-between-antioxidant-and-mutagenic-properties-of-cysteineglucose-derived-maillard-reaction-products-and-neoformed-products-from-heated-cysteine-and-hydroxymethylfurfural(bcef522a-8a7d-4783-9de8-7152b716bba8).html