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Effect of methylglyoxal on the alteration in structure and digestibility of α‐lactalbumin, and the formation of advanced glycation end products under simulated thermal processing
α‐Dicarbonyl compounds (α‐DCs) are a class of compounds generated during the thermal processing of food. Due to the high reactivity, α‐DCs were endowed with the ability to react with food components thus lowering nutrition value and even leading to a potential risk for food safety. In this study, me...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020911/ https://www.ncbi.nlm.nih.gov/pubmed/33841846 http://dx.doi.org/10.1002/fsn3.2211 |