In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review-Reference-Cited by-同舟云学术

In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review

Published:2019-11-03 Issue:12 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Mazumder Md. Anisur Rahman¹²^ORCID,Hongsprabhas Parichat³,Thottiam Vasudevan Ranganathan¹^ORCID

Affiliation:

1. Department of Food Processing Technology School of Agriculture and Biosciences Karunya Institute of Technology and Sciences Coimbatore India

2. Department of Food Technology and Rural Industries Faculty of Agricultural Engineering and Technology Bangladesh Agricultural University Mymensingh Bangladesh

3. Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13089

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4. Maillard Browning of Common Amino Acids and Sugars

5. Mechanisms of maturation and ageing of collagen

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