This study was carried out to investigate the association between Trp degradation and different steps of the MR in vitro, and to compare the resulting Trp ...
May 1, 1981 · Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin. Food Chemistry 2002, 78 ...
May 19, 1997 · Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin. Food Chemistry 2002, 78 ...
Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin. Article. Sep 2002; FOOD CHEM. Cristina ...
Semi-dynamic in vitro digestion of Maillard conjugates revealed a mixed trend as a result of postulated competing effects of glycation on α-la's susceptibility ...
Missing: Puscasu Intermediary advanced prooxidant Trp:
Puscasu C. Birlouez-Aragon I. Intermediary and/or advanced Maillard product exhibit a prooxidant activity on Trp: In vitro study on α-lactalbumin. Food Chem ...
These effects depend on the type of MRP and origin of PPO. The antioxidant activity of MRPs was evaluated. It was found that MRPs exhibit different free radical ...
Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin. Cristina Puscasu, Inès Birlouez-Aragon.
Birlouez-Aragon, Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: in vitro study on α-lactalbumin, Food Chem., 2002,. 78 ...
Characteristics and Functional Properties of Maillard Reaction ...
www.ncbi.nlm.nih.gov › PMC10417849
Jul 27, 2023 · The characteristics and the functions of Maillard reaction products (MRPs) produced by polydextrose (PD), a new type of prebiotic, and α- ...
Missing: Puscasu prooxidant