Cargando…
Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents
Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluate...
Autores principales: | Wang, Qiang, Xiang, Xiaofeng, Xie, Yuejie, Wang, Kai, Wang, Cao, Nie, Xuyuan, Wang, Puzhi |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9752060/ https://www.ncbi.nlm.nih.gov/pubmed/36532532 http://dx.doi.org/10.3389/fnut.2022.1062777 |
Ejemplares similares
-
Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides
por: Yan, Yujie, et al.
Publicado: (2022) -
Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide
por: Wang, Qingyu, et al.
Publicado: (2023) -
Editorial: Inhibition strategies on the formation of Maillard reaction products in food
por: Wu, Qian, et al.
Publicado: (2023) -
Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
por: Zhao, Xiaoxuan, et al.
Publicado: (2023) -
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
por: Liu, Shuyun, et al.
Publicado: (2022)