African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
  • Google Scholar
Yasuhide Sakane
  • Yasuhide Sakane
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
  • Google Scholar


  •  Received: 20 May 2020
  •  Accepted: 07 July 2020
  •  Published: 31 July 2020

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Toyosaki T (2018). Effects of medium-chain triacylglycerols on Maillard reaction in bread baking. Journal of Science Food and Agriculture 98(8):3169-3174.
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Toyosaki T, Yamamoto A, Mineshita T (1984). The photolysis mechanism of riboflavin in milk serum: The correlation between the superoxide and riboflavin decomposition. Agricultural and Biological Chemistry 48(12):2919-2922.
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