Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1‑Year Storage

Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG in...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2020-12, Vol.68 (48), p.14261-14273
Hauptverfasser:	Poojary, Mahesha M, Zhang, Wei, Olesen, Sarah Bisgaard, Rauh, Valentin, Lund, Marianne N
Format:	Artikel
Sprache:	eng
Schlagworte:	Food and Beverage Chemistry/Biochemistry
Online-Zugang:	Volltext
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