Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent....

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Veröffentlicht in:Biomolecules
Hauptverfasser: Liang, Zhili, Chen, Xu, Yang, Zhao, Lai, Yuzhu, Yang, Yinling, Lei, Chuying, Zeng, Ya
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2019
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6920989/
https://ncbi.nlm.nih.gov/pubmed/31717655
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom9110721
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