Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats

Autor: Peng-Xiang LOU, Wang-Wei ZHANG, Heng CAO, Kiran THAKUR, Ya-Fang SHANG, Jian-Guo ZHANG, Zhao-Jun WEI

Publikováno v: Food Science and Technology, Volume: 43, Article number: e99622, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Despite the use of Maillard reaction products (MRPs) as food flavoring and coloring agents, they are also known to constitute acrylamide, heterocyclic amines, advanced glycosylation end products, and precursors of low molecular weight compounds. The

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