Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Autor: Çelik, Ecem Evrim, Rubio, Jose Manuel Amigo, Andersen, Mogens Larsen, Gökmen, Vural

Publikováno v: In Food Research International June 2018 108:286-294

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Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism.

Autor: Çelik EE; Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: ecemevrim@hacettepe.edu.tr., Rubio JMA; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235 - Cidade Universitária, Recife, Brazil. Electronic address: jmar@food.ku.dk., Gökmen V; Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.

Publikováno v: Food chemistry [Food Chem] 2018 Mar 15; Vol. 243, pp. 428-434. Date of Electronic Publication: 2017 Oct 04.