Project

Interaction of the Maillard reaction and lipid oxidation in food model systems and its influence on the oxidative status of food.

Duration
01 September 2009 → 30 November 2012
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Analytical chemistry
    • Organic chemistry
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
    • Pharmaceutical analysis and quality assurance
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
lipid oxidation Maillard reaction
 
Project description

the Maillard reaction or nonenzymatic browning can influence the oxidative stability of food products. The interaction of the Maillard reaction and lipid oxidation will be studied by means of model reactions. The formation of antioxidant compounds will be investigated. Because of the possible intermediacy of free radicals, also pro-oxidant processess will be taken into account.