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This third volume of the proceedings of COST Action 919 contains 34 papers that review current knowledge in different areas of melanoidin science. It contains the proceedings of COST Action 919 workshops at Capri, Napoli, Italy from 30 to 31 March 2001 and at Dresden, Germany, from 4 to 5 October 2001.

Several studies were carried out on real foods such as coffee and beer, aiming to elucidate the contribution of this component to food quality. Papers on model systems include melanoidins' binding of flavour compounds and their antioxidant properties. Results indicate that products formed through the Maillard reaction could have an important role in the prevention of food oxidation. Eight papers deal with the emerging field of the in vivo effects of melanoidins, studying their mutagenicity and their ability to modulate Phase I and Phase II enzymes.

Additional information

Authors: FOGLIANO V (EDITOR), University of Napoli 'Federico II', Napoli (IT);HENLE T (EDITOR), University of Dresden (DE)
Bibliographic Reference: EUR 20297 EN (2002), pp.237. Euro: 39.50
Availability: EUR-OP reference: KI-NA-20297-EN-S Available from EUR-OP sales agents. URL:
ISBN: ISBN: 92-894-3562-3
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