Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

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Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

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 demonstrated a strong inhibitory effect on AGE formati...

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Autores principales:	Nianjie Feng, Yang Shen, Chuanqin Hu, Jiangying Tan, Zhao Huang, Chao Wang, Zhiqiang Guo, Qian Wu, Juan Xiao
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	yogurt lotus seedpod oligomeric procyanidin advanced glycation end products physicochemical properties flavor Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/4b5e205d483443e587e72f51651548bd
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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