Free radicals in the Maillard reaction

被引：37

作者：

Rizzi, GP

机构：

[1] Cincinnati, OH 45224-1406

来源：

FOOD REVIEWS INTERNATIONAL | 2003年 / 19卷 / 04期

关键词：

Maillard; free radical; browning; electron spin resonance spectroscopy; flavor; color;

D O I：

10.1081/FRI-120025481

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This article reviews the study of free radical intermediates in the Maillard reaction from a historical perspective. Early observation of free radicals in biological systems led other workers to discover similar radicals in non-enzymic Maillard processes such as those observed in foods. Emphasis is placed on a discussion of the chemistry of radical species detected in Maillard systems and their possible relevance to food flavor and color.

引用

页码：375 / 395

页数：21

共 37 条

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[2]

AHMED MU, 1986, J BIOL CHEM, V261, P4889

[3]

BAKER JR, 1994, CLIN CHEM, V40, P1950

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