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1981
Conference Paper
Titel
Antioxidative Effect of Maillard Reaction Intermediates
Abstract
The model experiments described are showing that the antioxidative effect of Maillard reaction intermediatesconsists as well in a reduced rate of unsaturated fatty acid oxidation as in a marked decrease in the formation of rancid products related to the amount of hydroperoxides being decomposed. By this twofold effect a better quality retention of heat processed foods with regard to undesirable sensoric changes caused by fat oxidation is to be expected.