Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating
Author:
Affiliation:
1. Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
Funder
Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico
Universidade Federal do Paran?
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00180
Reference52 articles.
1. Kinetic aspects of theMaillard reaction: a critical review
2. The hydrolyzable gallotannin, penta-O-galloyl-β-d-glucopyranoside, inhibits the formation of advanced glycation endproducts by protecting protein structure
3. Antiglycation and antioxidant activities of the crude extract and saponin fraction of Tribulus terrestris before and after microcapsule release
4. Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
5. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
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