Article
Melanoidins produced by the Maillard reaction: Structure and biological activity
2011-10-01
Abstract excerpt
Melanoidins are compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during food processing and preservation. Recently the effects of melanoidins on human health and the chemical characterisation of the beneficial components have gained a lot of attention. Food melanoidins have been reported to be anionic, coloured compounds and some of their key chromoph...
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Identifiers and source
- Literature Corpus work
- 5284ea5b-4240-55f5-865b-a587f43bde66
- DOI
- 10.1016/j.foodchem.2011.03.075