|
Titre :
|
Melanoidins in food and health : volume 3
|
|
Auteurs :
|
V. Fogliiano, Auteur ;
T. Henle, Auteur
|
|
Type de document :
|
ouvrage
|
|
Editeur :
|
Luxembourg [LUX] : European Communities, 2002
|
|
ISBN/ISSN/EAN :
|
978-92-894-3562-8
|
|
Format :
|
236 p.
|
|
Note générale :
|
Proceedings of COST Action 919 workshops at Capri, Napoli (Italy), from 30 to 31 March 2001 and Dresden (Germany), from 4 to 5 October 2001.
|
|
Langues:
|
= Anglais
|
|
Mots-clés:
|
NATURAL FOOD COLOURING
;
FOOD TECHNOLOGY
;
FOOD CHEMISTRY
;
RESEARCH REPORT
|
|
Résumé :
|
This third volume of the proceedings of COST Action 919 contains 34 papers that review current knowledge in different areas of melanoidin science. Several studies were carried out on real foods such as coffee and beer aiming to elucidate the contribution of this component to food quality. Papers on model systems include melanoidins' binding of flavour compounds and their antioxidant properties. Results indicate that products formed through the Maillard reaction could have an important role in the prevention of food oxidation. Eight papers deal with the emerging field of the in vivo effects of melanoidins, studying their mutagenicity and their ability to modulate Phase I and Phase II enzymes.
|
