Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases
MJ Gu, YR Lee, D Kim, Y Kim… - … Reviews in Food Science …, 2024 - Wiley Online Library
Advanced glycation end products (AGEs) are formed by the Maillard reaction, a
nonenzymatic process that occurs widely in cooking, food processing, and within the human …
nonenzymatic process that occurs widely in cooking, food processing, and within the human …
[HTML][HTML] Maillard reaction: formation, advantage, disadvantage and control. A review
OY Al-Abbasy, SA Younus, AI Rashan… - Food Science and …, 2024 - ijfsab.com
The Maillard reaction (MR) is often known as the amino-carbonyl reaction, nonenzymatic
browning, or protein glycation reaction. The non-enzymatic browning reaction is influenced …
browning, or protein glycation reaction. The non-enzymatic browning reaction is influenced …