Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
• Macromolecular crowding enhances ultrasound-promoted Maillard reaction. • Only minor change in whey protein structure occurs by enhanced glycation. • Enhanced Maillard reaction results in increased whey protein oxidation. • Glycated proteins have improved antioxidative capacity and thermal stabili...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Perusko, Marija [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:177 ; year:2015 ; day:15 ; month:06 ; pages:248-257 ; extent:10 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.01.042 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:177 year:2015 day:15 month:06 pages:248-257 extent:10 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:177 year:2015 day:15 month:06 pages:248-257 extent:10 |
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Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction |
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• Macromolecular crowding enhances ultrasound-promoted Maillard reaction. • Only minor change in whey protein structure occurs by enhanced glycation. • Enhanced Maillard reaction results in increased whey protein oxidation. • Glycated proteins have improved antioxidative capacity and thermal stability. |
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• Macromolecular crowding enhances ultrasound-promoted Maillard reaction. • Only minor change in whey protein structure occurs by enhanced glycation. • Enhanced Maillard reaction results in increased whey protein oxidation. • Glycated proteins have improved antioxidative capacity and thermal stability. |
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• Macromolecular crowding enhances ultrasound-promoted Maillard reaction. • Only minor change in whey protein structure occurs by enhanced glycation. • Enhanced Maillard reaction results in increased whey protein oxidation. • Glycated proteins have improved antioxidative capacity and thermal stability. |
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