TY  - JOUR
AU  - de la Cueva, Silvia Pastoriza
AU  - Seiquer, Isabel
AU  - Mesías, Marta
AU  - Rufián-Henares, José Ángel
AU  - Delgado-Andrade, Cristina
PY  - 2017
DO  - 10.3390/foods6010005
SN  - 2304-8158
UR  - https://hdl.handle.net/10668/26551
T2  - Foods (Basel, Switzerland)
AB  - Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of...
LA  - en
KW  - Amadori compounds
KW  - Caco-2 cells
KW  - Maillard reaction products (MRP)
KW  - availability
KW  - bread crust
KW  - hydroxymethylfurfural
KW  - protective action
KW  - reactive oxygen species (ROS)
TI  - Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
TY  - research article
VL  - 6
ER  -