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Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products
glycation pyrraline Amadori product nutrition AGEs
2014/3/10
The impact of a diet consisting mainly of “fast food” on the urinary excretion of glycation compounds compared to a usual diet was studied. 9 volunteers followed a well defined diet, starting with one...
Dietary Maillard Reaction Products: Implications for Human Health and Disease
Maillard reaction advanced glycation endproducts (AGEs)
2014/3/10
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nut...
Maillard Reaction Products from 3-Deoxyglucosone and Butylamine under Physiological Conditions
pyrraline amide acetic acid
2010/11/22
Acetic acid, N-butylacetamide, N-butyl-2-formyl-5-(hydroxymethyl)pyrrole, and N-butylformamide were formed as major compounds in a butylamine and 3-deoxyglucosone (3DG) reaction system under physiolog...