REFERENCES
- Langner, E.; Rzeski, W. Biological Properties of Melanoidins: A Review. International Journal of Food Properties 2014, 17, 344–353.
- Jing, H.; Kitts, D.D. Antioxidant Activity of Sugar-Lysine Maillard Reaction Products in Cell Free and Cell Culture Systems. Archives of Biochemistry and Biophysics 2004, 429, 154–163.
- Golkar, A.; Nasirpour, A.; Keramat, J.; Desobry, S. Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-lactoglobulin Through Maillard-Type Reaction. International Journal of Food Properties 2015, 18, 2042–2055. DOI:10.1080/10942912.2014.962040.
- Ee, K.Y.; Zhao, J.; Rehman, A.U.; Agboola, S. Effects of Roasting on the Characteristics of Australian Wattle (Acacia victoriae Bentham) Seed and Extracts. International Journal of Food Properties 2013, 16, 1135–1147.
- Morales, F.J.; Jimenez-Perez, S. Free Radical Scavenging Capacity of Maillard Reaction Products As Related to Colour and Fluorescence. Food Chemistry 2001, 72, 119–125.
- Bersuder, P.; Hole, M.; Smith, G. Antioxidants from a Heated Histidine-Glucose Model System. Investigation of the Copper (II) Binding Ability. Journal of the American Oil Chemists’ Society 2001, 78, 1079–1082.
- Wijewickreme, A.N.; Kitts, D.D.; Durance, T.D. Reaction Conditions Influence the Elementary Composition and Metal Chelating Affinity of Nondialyzable Model Maillard Reaction Products. Journal of Agricultural and Food Chemistry 1997, 45, 4577–4583.
- Su, G.W.; Zheng, L.; Cui, C.; Yang, B.; Ren, J.Y.; Zhao, M.M. Characterization of Antioxidant Activity and Volatile Compounds of Maillard Reaction Products Derived from Different Peptide Fractions of Peanut Hydrolysate. Food Research International 2011, 44, 3250–3258.
- Guérard, F.; Sumaya-Martinez, M.T. Antioxidant Effects of Protein Hydrolysates in the Reaction with Glucose. Journal of the American Oil Chemists’ Society 2003, 80, 467–470.
- Sun, W.Z.; Zhao, M.M.; Cui, C.; Zhao, Q.Z.; Yang, B. Effect of Maillard Reaction Products Derived from the Hydrolysate of Mechanically Deboned Chicken Residue on the Antioxidant, Textural, and Sensory Properties of Cantonese Sausages. Meat Science 2010, 86, 276–282.
- Liu, Q.; Kong, B.H.; Jiang, L.Z.; Cui, X.H.; Liu, J. Free Radical Scavenging Activity of Porcine Plasma Protein Hydrolysates Determined by Electron Spin Resonance Spectrometer. LWT-Food Science and Technology 2009, 42, 956–962.
- Liu, Q.; Li, J.; Kong, B.H.; Jia, N.; Li, P.J. The Antioxidant Capacity of Maillard Reaction Products Formed by a Porcine Plasma Protein Hydrolysate-Sugar Model System As Related to Chemical Characteristics. Food Science and Biotechnology 2014, 23, 33–41.
- Hofmann, T.; Schieberle, P. Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques. Journal of Agricultural and Food Chemistry 1995, 43, 2187–2194.
- Martinez-Alvarenga, M.S.; Martinez-Rodriguez, E.Y.; Garcia-Amezquita, L.E.; Olivas, G.I.; Zamudio-Flores, P.B.; Acosta-Muniz, C.H.; Sepulveda, D.R. Effect of Maillard Reaction Conditions on the Degree of Glycation and Functional Properties of Whey Protein Isolate-Maltodextrin Conjugates. Food Hydrocolloids 2014, 38, 110–118.
- Oyaizu, M. Antioxidant Activity of Browning Products of Glucosamine Fractionated by Organic Solvent and Thin-Layer Chromatography. Nippon Shokuhin Kogyo Gakkaishi 1986, 35, 771–775.
- Ozgen, M.; Reese, R.N.; Tulio, A.Z.; Scheerens, J.C.; Miller, A.R. Modified 2,2’-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (FRAP) and 2,2’-Diphenyl-1-picrylhydrazyl (DPPH) Methods. Journal of Agricultural and Food Chemistry 2006, 54, 1151–1157.
- Benjakul, S.; Lertittikul, W.; Bauer, F. Antioxidant Activity of Maillard Reaction Products from a Porcine Plasma Protein-Sugar Model System. Food Chemistry 2005, 93, 189–196.
- Xu, H.G.; Liu, X.; Zhao, J.; Gao, Y.X. Effects of Ribose to Cysteine Ratios on the Formation of Volatile Compounds from the Maillard Reaction in Supercritical Carbon Dioxide. Food Research International 2008, 41, 730–737.
- Rufian-Henares, J.A.; Delgado-Andrade, C.; Morales, F.J. Occurrence of Acetic Acid and Formic Acid in Breakfast Cereals. Journal of the Science of Food and Agriculture 2006, 86, 1321–1327.
- Chang, H.L.; Chen, Y.C.; Tan, F.J. Antioxidative Properties of a Chitosan-Glucose Maillard Reaction Product and Its Effect on Pork Qualities during Refrigerated Storage. Food Chemistry 2011, 124, 589–595.
- Medrano, A.; Abirached, C.; Panizzolo, L.; Moyna, P.; Añón, M.C. The Effect of Glycation on Foam and Structural Properties of β-Lactoglobulin. Food Chemistry 2009, 113, 127–133.
- Renn, P.T.; Sathe, S.K. Effects of pH, Temperature, and Reactant Molar Ratio on l-Leucine and d-Glucose Maillard Browning Reaction in An Aqueous System. Journal of Agricultural and Food Chemistry 1997, 45, 3782–3787.
- Luo, Y.Q.; Ling, Y.Z.; Wang, X.Y.; Han, Y.; Zeng, X.J.; Sun, R.C. Maillard Reaction Products From Chitosan-Xylan Ionic Liquid Solution. Carbohydrate Polymers 2013, 98, 835–841.
- Joubran, Y.; Mackie, A.; Lesmes, U. Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin. Food Chemistry 2013, 141, 3796–3802.
- Seo, S.Y.; Karboune, S.; Archelas, A. Production and Characterisation of Potato Patatin-Galactose, Galactooligosaccharides, and Galactan Conjugates of Great Potential As Functional Ingredients. Food Chemistry 2014, 158, 480–489.
- ter Haar, R.; Schols, H.A.; Gruppen, H. Effect of Saccharide Structure and Size on the Degree of Substitution and Product Diversity of α-Lactalbumin Glycated via the Maillard Reaction. Journal of Agricultural and Food Chemistry 2011, 59, 9378–9385.
- Wooster, T.J.; Augustin, M.A. The Emulsion Flocculation Stability of Protein-Carbohydrate Diblock Copolymers. Journal of Colloid and Interface Science 2007, 313, 665–675.
- Hwang, J.Y.; Shue, Y.S.; Chang, H.M. Antioxidative Activity of Roasted and Defatted Peanut Kernels. Food Research International 2001, 34, 639–647.
- Eichner, K. Antioxidative Effect of Maillard Reaction Intermediates. Progress in Food Nutrition Science 1981, 5, 441–451.
- Hayase, F.; Usui, T.; Watanabe, H. Chemistry and Some Biological Effects of Model Melanoidins and Pigments As Maillard Intermediates. Molecular Nutrition and Food Research 2006, 50, 1171–1179.
- Liu, Q.; Kong, B.H.; Xiong, Y.L.; Xia, X.F. Antioxidant Activity and Functional Properties of Porcine Plasma Protein Hydrolysate As Influenced by the Degree of Hydrolysis. Food Chemistry 2010, 118, 403–410.