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Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

Dairy technology used to produce sweetened milk products might introduce additional advanced glycation end products (AGEs) into the diet. These molecular messengers are linked to detrimental health effects. Using a model accurate to the thermal treatment, reducing sugars, main protein content, and p...

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Detalles Bibliográficos
Autores principales:	Geicu, Ovidiu I., Stanca, Loredana, Dinischiotu, Anca, Serban, Andreea I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6110766/ https://www.ncbi.nlm.nih.gov/pubmed/30150692 http://dx.doi.org/10.1038/s41598-018-28943-4

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