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Project
Interaction of the Maillard reaction and lipid oxidation in food model systems and its influence on the oxidative status of food.
the Maillard reaction or nonenzymatic browning can influence the oxidative stability of food products. The interaction of the Maillard reaction and lipid oxidation will be studied by means of model reactions. The formation of antioxidant compounds will be investigated. Because of the possible intermediacy of free radicals, also pro-oxidant processess will be taken into account.
Date:1 Sep 2009 → 30 Nov 2012
Keywords:lipid oxidation, Maillard reaction
Disciplines:Food sciences and (bio)technology, Organic chemistry, Nutrition and dietetics, Pharmaceutical analysis and quality assurance, Agricultural animal production, Other chemical sciences, Analytical chemistry