Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been add...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Ziting, Tan, Jiangying, Qin, Jiabin, Feng, Nianjie, Liu, Qianting, Zhang, Chan, Wu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583143/
https://www.ncbi.nlm.nih.gov/pubmed/36276842
http://dx.doi.org/10.3389/fnut.2022.1031550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583143/
https://www.ncbi.nlm.nih.gov/pubmed/36276842
http://dx.doi.org/10.3389/fnut.2022.1031550

Ejemplares similares