|The Cape Peninsula University of Technology (CPUT) Electronic Theses and Dissertations (ETD) repository holds full-text theses and dissertations submitted for higher degrees at the University (including submissions from former Cape Technikon and Peninsula Technikon).|
Browsing Food Technology - Masters Degrees by Subject "Antioxidants"
Now showing items 1-1 of 1
Antioxidant effects of Maillard reaction products (MRPs) derived from glucose-casein model systems (Cape Peninsula University of Technology, 2016)The Maillard reaction (MR) involves the condensation reaction between amino acids or proteins with reducing sugars, which occurs commonly in food processing and storage. Maillard reaction products (MRPs) were prepared from ...