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  • Effects of non-enzymic browning products formed by roasting of glucose/glycine and glucose/casein mixtures on nadph-cytochrome c-reductase and glutathione-S-transferase in Caco-s cells

Abstract

The volume in which this paper is published contains the proceedings of COST Action 919 workshops held at the Technical University of Berlin, Germany, 7 and 8 April 2000, and at the Institute of Chemical Technology, Prague, Czech Republic, 22 and 23 September 2000.

This paper was presented in the framework of COST 919 Working Group Five: Effects on health as assessed by in vitro and in vivo studies.

The website for COST Action 919 is at http://www.cifa.ucl.ac.be/COST

Additional information

Authors: FAIST V, Institut für Humanernährung und Lebensmittelkunde, Universität Kiel (DE);KROME K, Institut für Humanernährung und Lebensmittelkunde, Universität Kiel (DE);ERBERSDOBLER H F, Institut für Humanernährung und Lebensmittelkunde, Universität Kiel (DE);AMES J M, School of Food Biosciences, University of Reading (GB)
Bibliographic Reference: A paper presented at a COST Action 919 workshop held in Berlin, April 2000, and published in "Melanoidins in food and health - Volume 2", EUR 19881, 2001, pp.95-106. Euro: 26.50
Availability: EUR-OP reference: KI-NA-19881-EN-C Available from EUR-OP sales agents URL: http://eur-op.eu
ISBN: ISBN: 92-894-1642
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