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PSIII-23 Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats
Exposing ingredients to high temperatures may result in chemical reactions between amino acids and sugars, leading to the formation of Maillard reaction products (MRPs). These products may result in altered palatability, protein quality, and digestibility. This experiment quantified key MRPs in comm...
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| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6897765/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz258.555 |
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