Health effects of dietary Maillard reaction products: the results of ICARE and other studies

In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Amino acids 2012-04, Vol.42 (4), p.1119-1131
Hauptverfasser:	Tessier, Frédéric J., Birlouez-Aragon, Inès
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Amino Acids - chemistry Amino Acids - metabolism Analytical Chemistry Animals Biochemical Engineering Biochemistry Biomedical and Life Sciences Diabetes Diets Disease - etiology Foods Glycation End Products, Advanced - metabolism Health Human Humans Life Sciences Maillard Reaction Maillard reaction products Materials requirement planning Neurobiology Nutritive Value Proteomics Review Article
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!