Volume 4; Issue 7

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Food & Function
Volume 4; Issue 7

Food & Function

Volume 4; Issue 7

1

Furan: a critical heat induced dietary contaminant

Mariotti, María S., Granby, Kit, Rozowski, Jaime, Pedreschi, Franco

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 336 KB

english, 2013

2

Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages

Furusawa, Rina, Goto, Chiaki, Satoh, Miki, Nomi, Yuri, Murata, Masatsune

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 602 KB

english, 2013

3

Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

Kokkinidou, Smaro, Peterson, Devin G.

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 901 KB

english, 2013

4

How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography

Smrke, Samo, Opitz, Sebastian E. W., Vovk, Irena, Yeretzian, Chahan

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 757 KB

english, 2013

5

Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crust

Roncero-Ramos, Irene, Delgado-Andrade, Cristina, Tessier, Frédéric J., Niquet-Léridon, Céline, Strauch, Christopher, Monnier, Vincent M., Navarro, María Pilar

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 460 KB

english, 2013

6

Maillard Reaction: an ever green hot topic in food and biological science

Fogliano, Vincenzo, Birlouez-Aragon, Inès

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 118 KB

english, 2013

7

Front cover

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 590 KB

english, 2013

8

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts

Karademir, Yeşim, Göncüoğlu, Neslihan, Gökmen, Vural

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 757 KB

english, 2013

9

The effect of an AGE-rich dietary extract on the activation of NF-κB depends on the cell model used

Pötzsch, S., Blankenhorn, A., Navarrete Santos, A., Silber, R.-E., Somoza, V., Simm, A.

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 759 KB

english, 2013

10

Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage

Amigo-Benavent, Miryam, Nitride, Chiara, Bravo, Laura, Ferranti, Pasquale, del Castillo, M. Dolores

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 1.36 MB

english, 2013

11

Back cover

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 753 KB

english, 2013

12

Contents list

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 1.46 MB

english, 2013

13

Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats

Delgado-Andrade, Cristina, Roncero-Ramos, Irene, Haro, Ana, Morales, Francisco J., Seiquer, Isabel, Navarro, María Pilar

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 511 KB

english, 2013

14

A holistic approach towards defined product attributes by Maillard-type food processing

Davidek, Tomas, Illmann, Silke, Rytz, Andreas, Blank, Imre

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 530 KB

english, 2013

15

Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments

Nomi, Yuri, Masuzaki, Ruriko, Terasawa, Naoko, Takenaka, Makiko, Ono, Hiroshi, Otsuka, Yuzuru, Murata, Masatsune

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 943 KB

english, 2013

16

Nε-Carboxymethyllysine (CML), a Maillard reaction product, stimulates serotonin release and activates the receptor for advanced glycation end products (RAGE) in SH-SY5Y cells

Holik, Ann-Katrin, Rohm, Barbara, Somoza, Mark M., Somoza, Veronika

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 2.05 MB

english, 2013

17

Characterisation of “caramel-type” thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods

Golon, Agnieszka, Kuhnert, Nikolai

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 705 KB

english, 2013

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