INVESTIGADORES
PATRIGNANI Mariela
artículos
Título:
Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study
Autor/es:
M. PATRIGNANI; G.J. RINALDI; J.A. RUFIÁN-HENARES; C. E. LUPANO
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2019 vol. 276 p. 443 - 450
ISSN:
0308-8146
Resumen:
The release of biscuit Maillard reaction products (MRP) with antioxidant capacity was compared by in vitro and in vivo studies. Antioxidant determinations were performed by DPPH, FRAP and ICRED. Results indicated that an intense heat treatment on biscuits increases the amount of MRP with antioxidant capacity (p
