Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein–Sugar Foods with and without Addition of Resveratrol during Storage

An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein–sugar-rich foods during storage. The water activity (a w) of the stora...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-06, Vol.64 (24), p.5093-5100
Hauptverfasser:	Sheng, Zhanwu, Gu, Mantun, Hao, Wangjun, Shen, Yixiao, Zhang, Weimin, Zheng, Lili, Ai, Binling, Zheng, Xiaoyan, Xu, Zhimin
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Additives - analysis Food Storage Glucose - chemistry Glycation End Products, Advanced - chemistry Glycosylation Maillard Reaction Stilbenes - analysis Water - analysis Whey Proteins - chemistry
Online-Zugang:	Volltext
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