Project

Fundamental study of the Maillard reaction in model systems: influence of peptides and redox on the formation of flavour compounds and contaminants

Duration
01 October 2007 → 30 September 2012
Funding
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Organic chemistry
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Agricultural plant production
    • Food sciences and (bio)technology
Keywords
Maillard reaction peptides model systems
 
Project description

Several oligopeptides will be studied in reaction with relevant carbonyl compounds under Maillard reaction conditions to gain insight in the reactivity of different amino acid residues. In addition, the oxidation and reduction processes occuring during heating will be studied.