Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods

Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time–temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xy...

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Detalles Bibliográficos
Autores principales: Hu, Bei, Li, Lin, Hu, Yi, Zhao, Di, Li, Yuting, Yang, Mingquan, Jia, Aijuan, Chen, Sui, Li, Bing, Zhang, Xia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050394/
https://www.ncbi.nlm.nih.gov/pubmed/35492920
http://dx.doi.org/10.1039/d0ra01440k

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050394/
https://www.ncbi.nlm.nih.gov/pubmed/35492920
http://dx.doi.org/10.1039/d0ra01440k

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