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This fourth volume of the proceedings of COST Action 919 contains 31 papers that review current knowledge in different areas of melanoidin science. It contains the proceedings of COST Action 919 workshops at Oslo (Norway) on 31 May and 1 June 2002 and Madrid (Spain) on 18 and 19 October 2002.

Research on melanoidins is focused on the following five areas: separation and characterisation; binding properties; colour and texture properties; antioxidant and other properties related to food shelf-life; health implications. Studies have been carried out in model systems as well as in different foods and beverages, including beers, coffees, sweet wines and bakery products. Papers describe the functional properties of melanoidins in foodstuffs by assessing their contribution to antioxidant activity and their ability to bind micronutrients. This volume also contains information concerning the aroma-binding properties of melanoidins in coffee and sweet wine.

Additional information

Authors: VEGARUD G (EDITOR), Agricultural University of Oslo (NO);MORALES F J (EDITOR), Instituto del Frio (CSIC), Madrid (ES)
Bibliographic Reference: EUR 20722 EN (2003), 204pp. Euro: 35
Availability: EUR-OP reference: KI-NA-20722-EN-C Available from EUR-OP sales agents URL:
ISBN: ISBN: 92-894-5724-4
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