Zobrazeno 1 - 10
of 44
pro vyhledávání: '"ZHILI LIANG"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine side-chain amino groups in proteins. AGEs are strongly associated with diabetes, Alzheimer's dis
Externí odkaz:
https://doaj.org/article/e8956a0a2fb0416db371a35583c07013
Publikováno v:
Biomolecules, Vol 9, Iss 11, p 721 (2019)
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 e
Externí odkaz:
https://doaj.org/article/2a09808f5b8d40b398e97efae257922c
Publikováno v:
Molecules, Vol 18, Iss 1, Pp 1036-1052 (2013)
Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC). The fatty acid composition (FAC), isothermal crystallization kinetics studied by pulsed Nucl
Externí odkaz:
https://doaj.org/article/2c599ffcecd04e219dc77ef8b901c662
Publikováno v:
Molecules, Vol 17, Iss 11, Pp 12758-12770 (2012)
Nε-(carboxymethyl) lysine (CML) is the most abundant advanced glycation end product (AGE), and frequently selected as an AGEs marker in laboratory studies. In this paper, the formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine
Externí odkaz:
https://doaj.org/article/080ec711401b4c0e91db371cf75078da
Publikováno v:
PLoS ONE, Vol 8, Iss 3, p e59106 (2013)
BackgroundBovine serum albumin (BSA) contains high affinity binding sites for several endogenous and exogenous compounds and has been used to replace human serum albumin (HSA), as these two compounds share a similar structure. Naringin palmitate is a
Externí odkaz:
https://doaj.org/article/6bf54b2ab9334f3ba591bbf21dc82431
Publikováno v:
Molecules, Vol 21, Iss 4, p 463 (2016)
Peptide-bound advanced glycation end-products (peptide-bound AGEs) can be formed when peptides are heated with reducing saccharides. Pyrraline is the one of most commonly studied AGEs in foods, but the relative importance of the precursor peptide str
Externí odkaz:
https://doaj.org/article/bb43ddaba137494284734301be5f36ea
Publikováno v:
International Journal of Food Science & Technology. 57:1975-1987
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::395b355bff8a64881c0b01abc89df014
https://doi.org/10.1111/ijfs.15295
https://doi.org/10.1111/ijfs.15295
Autor:
Huiyi Xian, Xu Chen, Jiabiao Yang, Jihuan Lu, Lin Chen, Xiaosi Huang, Zhili Liang, Shaofu Chen, Yingyi Liu, Jiajie Mo, Jiacheng Huang, Zhao Yang
Publikováno v:
International Journal of Food Science & Technology. 56:5647-5663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e68e2df8c8b4ff689f6c3b67a4e1c51
https://doi.org/10.1111/ijfs.15109
https://doi.org/10.1111/ijfs.15109
Publikováno v:
International Journal of Biological Macromolecules. 129:433-441
The objective of this study was to investigate the porcine pancreatic α-amylase (PPA) inhibitory activity of botanical food proteins, represented by soy protein isolate (SPI) and wheat gluten protein (WGP). The half maximal inhibitory concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc5c9c3ba285820573deae0a68f76fbb
https://doi.org/10.1016/j.ijbiomac.2019.01.215
https://doi.org/10.1016/j.ijbiomac.2019.01.215