Antioxidative properties of the Maillard reaction products occurring at browning process of the apple wines
2001
Maniak, B. | Targonski, Z. (Akademia Rolnicza, Lublin (Poland). Katedra Biologicznych Podstaw Technologii Zywnosci i Pasz)
Formation of non-enzymatic browning reaction products and their antioxidative properties were studied. Effects of the temperature, kind and concentration of the substrate, reaction duration, pH and sulphur dioxide were proved to be significant. Because of different compounds in wine which affect those properties, the study was carried out on model solutions consisted of the amino-acids and sugars or galacturonic acid, being the components of apple wine
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