Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

Author:

Roncero-Ramos Irene,Delgado-Andrade Cristina,Haro Ana,Ruiz-Roca Beatriz,Morales Francisco J.,Navarro María Pilar

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry

Reference50 articles.

1. Adrian J, Boisselot-Lefebvres J (1977) Interrelations entre les produits de la reaction de Maillard et le metabolisme calcique. Cahiers Nutr Diet 12:233–234

2. Anderson JJB, Garner SC (1996) Dietary issues of calcium and phosphorus. In: John JB (ed) Calcium and phosphorus in health and disease. CRC Press, Florida

3. Andrieux C, Saquet E (1984) Effects of Maillard’s reaction products on apparent mineral absorption in different parts of the digestive tract. The role of microflora. Reprod Nutr Develop 23:379–386

4. Delgado-Andrade C (2002) Reacción de Maillard: influencia sobre la biodisponibilidad mineral (Doctoral thesis), Granada, Spain

5. Delgado-Andrade C, Seiquer I, Nieto R, Navarro MP (2004) Effects of heated glucose-lysine and glucose–methionine model systems on mineral solubility. Food Chem 87:329–337

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