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94 KKU Science Journal Volume 39 Number 1 Research Benjakul, S., Lertitikul, W., and Bauer, F. (2005). Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chemistry. 93(2): 189- 196. Bobbio, P. A., Imasato, H. and De Andrade Leite, S. R. (1981). Maillard reaction V: preparation and characterization of melanoidins from glucose and fructose with glycine. An Acad Brazi Cienc. 53(1): 83-86. Bressa, F., Tesson, N., Marco Dalla Rosa, M., Sensidoni, A., and Tubaro, F. (1996). Antioxidant effect of maillard reaction products: application to a butter cookie of a competition kinetics analysis. Journal of Agricultural and Food Chemistry. 44(3): 692- 695. Buera, D. P., Chirife, J., Resnik, S. L. and Wetzler, G. (1987). Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to maillard reaction between different single sugars and glycine and comparison with caramelization browning. Journal of Food Science. 52(4): 1063-1067. Cämmerer, B. and Kroh, L. W. (2006). Antioxidant activity of coffee brews. European Food Research and Technology. 223: 469-474. Ellingson, R. C., Mueller, A. J. and Kemmerer, K. S. (1954). Differences between fructose and glucose in the browning reaction. Fed Proc. 13: 24. Guérara, F. and Sumaya-Martinez, M. T. (2003). Antioxidant effects of protein hydrolysates in the reaction with glucose. Journal of the American Oil Chemistsû Society. 80(5): 467- 470. Hodge, J. E. (1953). Dehydrated foods: Chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry. 1(15): 928-943. Hodge, J. E. and Rist, C. E. (1953). Amadori rearangment under new conditions and its significant for nonenzymatic browning reactions. Journal of the American Chemical Society. 75: 316-322. Huang, J. R., Huang, C. Y., Huang, Y. W. and Chen, R. H. (2007). Shelf-life of fresh noodles as affected by chitosan and its Maillard reaction products. LWT - Food Science and Technology. 40(7): 1287-1291. Kamil, J., Jeon, Y. J. and Shahidi, F. (2002). Antioxidant activity of chitosan of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry. 79(1): 69-77. Kanatt, S. R., Chander, R. and Shama, A. (2008). Chitosan glucose complex - A novel food preservative. Food Chemistry. 106(2): 521- 528. Kato, H., Yamamoto, M. and Fujimaki, M. (1969). Mechanisms of browning degradation of D-fructose in special comparison with D-glucose-glycine reaction. Agricultural and Biological Chemistry. 33(6): 939-948. Kroschwitz, J. I. (1990). Concise Encyclopedia of Polymer Science and Engineering. New York: John Wiley & Son, Inc. Matmaroh, K., Benjakul, S. and Tanaka, M. 2(006). Effect of reactant concentration on the Maillard reaction in a fructose-glycine model
ß“π«‘®—¬ «“√ “√«‘∑¬“»“ µ√å ¡¢. ªï∑’Ë 39 ©∫—∫∑’Ë 1 95 system and the inhibition of black tiger shrimp polyphenoloxidase. Food Chemistry. 98(1): 1-8. Oyaizu, M. (1986). Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition. 44: 307-315. Qurashi, M. T., Blair, H. S. and Allen, S. J. (1992). Studies on modified chitosan membrane. I Preparation and characterization. Journal of Applied Polymer Science. 46(2): 255- 261. Reynolds, T. M. (1965). Chemistry of nonenzymatic browning. II. Advances in Food Research. 14: 167-283. Shahidi, F. (2007). Chitin and chitosan from marine by-products. In Shahidi, F. (ed). Maximizing the Value of Marine By-products. Abington: Woodhead Publishing Limited. pp. 340-373. Singh, R. P., Chaidamdara, M. and Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry. 50(1): 81-86. Singh, D. K. and Ray, A. R. (1994). Graft copolymerization of 2-hyrdoxyethylmethacrylate onto chitosan film and their blood compatibility. Journal of Applied Polymer Science. 53(8): 1115-1121. Sun, Y., Hayakawa, S., Chuamanochan, M., Fujimoto, M., Innun, A., and Izumori, K. (2006). Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses. Bioscience, Biotechnology, and Biochemistry. 70(3): 598- 605. Tanaka, M., Kuei, C. W., Nagashima, Y. and Taguchi, T. (1988). Application of antioxidative Maillard reaction products from histidine and glucose to sardine products. Bulletin of the Japanese Society of Scientific Fisheries (Japan). 54(8): 1409-1414. Wijewickreme, A. N., Kitts, D. D. and Durance, T. D. (1997). Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction. Journal of Agricultural and Food Chemistry. 45(12): 4577-4583 Xie, W., Xu, P. and Liu, Q. (2001). Antioxidant activity of water soluble chitosan derivatives. Bioorganic and Medicinal Chemistry Letters. 11: 1699-1701. Yen, M. T., Tseng, Y. H., Li, R. C. and Mau, J. L. (2007). Antioxidant properties of fungal chitosan from shiitake stipes. LWT-Food Science and Technology. 40(2): 255-261. Yoshimura, Y., Iijima, T., Watanabe, T. and Nakazawa, H. (1997). Antioxidative effect of maillard reaction products using glucose-glycine model system. Journal of Agricultural and Food Chemistry. 45(10): 4106-4109. ❏❏❏❏❏
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