CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Characterization of melanoidins derived from Brewers spent grain: New insights into their structure and antioxidant activity
Autor/es:
PATRIGNANI, MARIELA; GONZÁLEZ FORTE, LUCÍA
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2020 vol. 56
ISSN:
0950-5423
Resumen:
Melanoidins, formed at the final stages of Maillard reaction (MR) present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers? spent grain (BSG) with different roasting degrees were analyzed.
