Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats

This study explored the effects of protein oxidation during milk processing on spatial learning and memory in rats. Increasing the heating time, fat content, and inlet air temperature during processing by boiling, microwave heating, spray-drying, or freeze-drying increases milk protein oxidation. Ox...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Bowen, Mo, Ling, Yang, Yuhui, Zhang, Shuai, Xu, Jingbing, Ge, Yueting, Xu, Yuncong, Shi, Yonghui, Le, Guowei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9066704/
https://www.ncbi.nlm.nih.gov/pubmed/35519476
http://dx.doi.org/10.1039/c9ra03223a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9066704/
https://www.ncbi.nlm.nih.gov/pubmed/35519476
http://dx.doi.org/10.1039/c9ra03223a

Ejemplares similares