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In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Antioxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile...
Summary.Reaction between glutathione and ribose was carried out to study the volatiles formed via Maillard reaction and their antioxidant activity as well as their role in inhibition of LDL oxidation. The simultaneous distillation extraction technique was used for trapping the volatile components followed by GC MS analysis. Thirty six compounds were identified with the predominance of carbonyls and...
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