Antioxidant effects of Maillard reaction products (MRPs) derived from glucose-casein model systems
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. === The Maillard reaction (MR) involves the condensation reaction between amino acids or proteins with reducing sugars, which occurs commonly in food processing and storage. Maillard reaction products (MRPs) were prepar...
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| Language: | en |
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Cape Peninsula University of Technology
2017
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| Online Access: | http://hdl.handle.net/20.500.11838/2505 |