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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Anim Sci
Prif Awduron: Oba, Patricia M, Hwisa, Nagait, Huang, Xinhe, Cadwallader, Keith, Swanson, Kelly S
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Oxford University Press 2019
Pynciau:
POSTER PRESENTATIONS
Mynediad Ar-lein: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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