Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent....

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Detalles Bibliográficos
Autores principales: Liang, Zhili, Chen, Xu, Yang, Zhao, Lai, Yuzhu, Yang, Yinling, Lei, Chuying, Zeng, Ya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6920989/
https://www.ncbi.nlm.nih.gov/pubmed/31717655
http://dx.doi.org/10.3390/biom9110721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6920989/
https://www.ncbi.nlm.nih.gov/pubmed/31717655
http://dx.doi.org/10.3390/biom9110721

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