The role of the Maillard reaction (MR) in food quality requires accurate quantitation of glycation compounds. The Glycation Database (GD) offers a comprehensive resource for non-enzymatic glycation compounds, emphasizing Amadori and Heyns compounds, dietary advanced glycation end-products (d-AGEs), and volatile compounds.
The Food Glycation Database: an on-line tool to investigate the role of processing and dietary AGEs nutritional implications
Troise A. D.Primo
;De Pascale S.;Scaloni A.
2024
Abstract
The role of the Maillard reaction (MR) in food quality requires accurate quantitation of glycation compounds. The Glycation Database (GD) offers a comprehensive resource for non-enzymatic glycation compounds, emphasizing Amadori and Heyns compounds, dietary advanced glycation end-products (d-AGEs), and volatile compounds.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
20240917_IMARS-15_Abstract_Book.pdf
solo utenti autorizzati
Descrizione: Abstract Book
Tipologia:
Abstract
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
2.79 MB
Formato
Adobe PDF
|
2.79 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
