Amadori compounds: analysis, composition in food and potential health beneficial functions
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
2. College of Food, Shihezi University, Shihezi, China
3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada
Funder
Thirteen Five National Key Research and Development Program of China
Science and technology project of Xinjiang Production and Construction Corps
Changji science and technology project
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2274949
Reference116 articles.
1. Fructose-arginine, a non-saponin molecule of Korean Red Ginseng, attenuates AIM2 inflammasome activation
2. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
3. Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans
4. Metal‐ion‐assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry
5. From blood–brain barrier to blood–brain interface: new opportunities for CNS drug delivery
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