Influence of Maillard products from bread crust on magnesium bioavailability in rats
Author:
Affiliation:
1. Instituto en Formación de Nutrición Animal; Estación Experimental del Zaidín; CSIC, 18100 Granada Spain
2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN); CSIC, 28040 Madrid Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6006/fullpdf
Reference29 articles.
1. Dietary Maillard reaction products: Implications for human health and disease;Ames;Czech J Food Sci,2009
2. Functionality of nutrients and thermal treatments of food;Hardy;Proc Nutr Soc,1999
3. Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy;Koschinsky;Proc Natl Acad Sci USA,1997
4. Food browning and its prevention: An overview;Friedman;J Agric Food Chem,1996
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2. Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update;Current Nutrition & Food Science;2017-09-22
3. The gastro-intestinal tract as the major site of biological action of dietary melanoidins;Amino Acids;2015-03-10
4. Consumption of Model Maillard Reaction Products has no Significant Impact on Ca and Mg Retention or on Tissue Distribution in Rats;International Journal for Vitamin and Nutrition Research;2013-08-01
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