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Antioxidative Effect of Maillard Reaction Intermediates

: Eichner, K.

Simic, M.G.:
Autoxidation in Food and Biological Systems. Proceedings
New York/N.Y.: Plenum Press, 1981
ISBN: 0-306-40561-X
IFT Basic Symposium on Food Lipids <1979, St. Louis/Miss.>
International Workshop on Autoxidation Processes in Food and Related Biological Systems <1979, Natick/Mass.>
Fraunhofer ILV ( IVV) ()

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.