Maillard type potential antioxidants from selected amino acids and products of sugar fragmentation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016068" target="_blank" >RIV/60461373:22330/05:00016068 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Maillard type potential antioxidants from selected amino acids and products of sugar fragmentation
Original language description
Among reactive dicarbonyls and hydroxycarbonyls products of sugar fragmentation, biacetyl can act as an efficient precursor of reducing compounds in the presence of various amino acids. Reactions of biacetyl with 30 amino acids were studied and 2 reducing compounds were identified as quinones and corresponding phenols, respectively.
Czech name
Potenciální antioxidanty Maillardova typu z vybraných aminokyselin a pruduktů fragmentace cukrů
Czech description
Potenciální antioxidanty Maillardova typu z vybraných aminokyselin a pruduktů fragmentace cukrů
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of EURO FOOD CHEM XIII (EuCheMS Event No.321)
ISBN
3-936028-31-1
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
334-337
Publisher name
Gesellschaft Deutscher Chemiker
Place of publication
Wuerzburg
Event location
Hamburg, Germany
Event date
Sep 21, 2005
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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