Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies

At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may potentially be the root cause of a number of chronic...

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Detalles Bibliográficos
Autores principales: Wu, Qian, Tan, Jiangying, Qin, Jiabin, Chen, Ziting, Li, Bing, Xu, Jianhua, Jiao, Weiting, Feng, Nianjie
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/PMC9798327/
https://www.ncbi.nlm.nih.gov/pubmed/36590228
http://dx.doi.org/10.3389/fnut.2022.1064188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9798327/
https://www.ncbi.nlm.nih.gov/pubmed/36590228
http://dx.doi.org/10.3389/fnut.2022.1064188

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