Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions

Keyphrases

• Physiological Condition 100%
• Bovine Serum Albumin 100%
• Protein Binding 100%
• Melanoidins 100%
• Food Thermal Processing 100%
• Glycolaldehyde 100%
• Enzymatic Browning 66%
• Carbohydrates 66%
• EPR Spectroscopy 66%
• Amino 33%
• Lysine 33%
• Amino Acids 33%
• Aqueous Solution 33%
• Bread Crust 33%
• Wheat Bread 33%
• Browning Products 33%
• Cocoa Beans 33%
• Coffee Beans 33%
• Non-enzymatic Glycation 33%
• Radical Cation 33%
• Protein Oligomerization 33%
• Protein Dimerization 33%
• Glycation Reaction 33%

Food Science

• Thermal Processing 100%
• Melanoidin 100%
• Bovine Serum Albumin 100%
• Lysine 33%
• Whole Wheat Bread 33%
• Glycation 33%
• Amino Acid 33%
• Coffee Bean 33%