Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jiangying Tan"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 11, Pp 284-294 (2022)
In this paper, the inhibition of advanced glycation end products (AGEs) and the effects of lotus seedpod procyanidins (LSPC) on sensory quality of waffles were analyzed for the first time. Using flour and eggs as raw materials, different concentratio
Externí odkaz:
https://doaj.org/article/1808111a5f5e4e07af298a37f99948be
Autor:
Qian Wu, Jiangying Tan, Jiabin Qin, Ziting Chen, Bing Li, Jianhua Xu, Weiting Jiao, Nianjie Feng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may po
Externí odkaz:
https://doaj.org/article/a09bd5e5811f46f7b654293577cc6924
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (
Externí odkaz:
https://doaj.org/article/4a17861800464d8f9c5f252d937ef3b0
Autor:
Nianjie Feng, Yang Shen, Chuanqin Hu, Jiangying Tan, Zhao Huang, Chao Wang, Zhiqiang Guo, Qian Wu, Juan Xiao
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demo
Externí odkaz:
https://doaj.org/article/4b5e205d483443e587e72f51651548bd
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its in
Externí odkaz:
https://doaj.org/article/a92d0b7d2be649d3b4e2e36286c6d6c9
Autor:
Juan Xiao, Chao Wang, Qian Wu, Zhao Huang, Yang Shen, Jiangying Tan, Chuanqin Hu, Nianjie Feng, Zhiqiang Guo
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffa3a898a5808b2223686bcd1f818702
https://www.frontiersin.org/articles/10.3389/fnut.2021.781998/full
https://www.frontiersin.org/articles/10.3389/fnut.2021.781998/full
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e8d0c4dcfd7d92824073ab8dcd5c635