| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539523 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Long-term storage of ginger cakes caused a decrease in phenolic compounds and inositol hexaphosphate. ⺠Long-term storage of ginger cakes caused an increase of antioxidative and reducing capacity. ⺠Long-term storage caused changes in both reduced and oxidised forms of glutathione. ⺠Long-term storage induced formation of furosine, advanced and final Maillard reaction products. ⺠The high tryptophan concentration in ginger cakes may promote Maillard reaction progress during long-term storage.
Keywords
Folin–Ciocalteu reagentMRPsABTSGSHTPCGSSGFICIP6FCROPT2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)o-PhthalaldehydeAntioxidantsTotal phenolic compoundsAntioxidative capacityAntioxidant capacityShelf-lifeMaillard reaction productstrolox equivalentCyclic voltammetryReducing capacityreduced glutathioneoxidised glutathione
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Henryk ZieliÅski, Maria Dolores del Castillo, MaÅgorzata Przygodzka, Zuzana Ciesarova, Kristina Kukurova, Danuta ZieliÅska,