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Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction.
Kaspchak, Elaine; Toci, Aline Theodoro; Menezes, Leociley Rocha Alencar; Igarashi-Mafra, Luciana; Mafra, Marcos R.
Affiliation
  • Kaspchak E; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil. Electronic address: elaine.kaspchak@gmail.com.
  • Toci AT; Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), 85867-970 Foz do Iguaçú, PR, Brazil.
  • Menezes LRA; Department of Biochemistry and Molecular Biology, Federal University of Paraná, Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
  • Igarashi-Mafra L; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
  • Mafra MR; Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
Food Chem ; 394: 133518, 2022 Nov 15.
Article in En | MEDLINE | ID: mdl-35749878
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saponins / Maillard Reaction Language: En Journal: Food Chem Year: 2022 Document type: Article Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saponins / Maillard Reaction Language: En Journal: Food Chem Year: 2022 Document type: Article Country of publication: United kingdom