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The relationships between the redox potential and the chain-breaking activity of a glucose-glycine model system as well as of natural or heat-induced antioxidant-containing foods, when they undergo changes of their oxidative status, were studied. Results showed that redox potential may represent an interesting indicator of the antioxidant efficiency of food products when coupled with the determination...
The changes in antioxidant and pro-oxidant activity of milk were studied using different heat treatments. At each heating temperature, samples showed an initial increase and a subsequent decrease in pro-oxidant activity. The latter was associated with an increase in the antioxidant properties. The changes in the reducing properties of milk upon heating were attributed not only to the thermal degradation...
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