Community Research and Development Information Service - CORDIS


This first volume of the proceedings of COST Action 919 contains several papers that review current knowledge in different areas of melanoidin science. This includes what melanoidins are, techniques used for their analysis, binding of flavour compounds and other components by melanoidins, antioxidant properties of melanoidins, and the in vivo effects of melanoidins. In addition, several papers are included, reporting new information about antioxidant effects of Maillard reaction products in food and model systems, possible binding of potential carcinogens by melanoidins, and the fate of Maillard reaction products in the human gut.

Additional information

Authors: AMES J (EDITOR), University of Reading, Department of Food Science and Technology, Whiteknights (UK)
Bibliographic Reference: EUR 19684 EN (2001), pp.100. Euro: 16.00
Availability: Available from EUR-OP Sales Agents
ISBN: ISBN: 92-894-0247-4
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