Products of Early and Advanced Glycation in the Soy Milk Proteome
ConclusionThe qualitative and quantitative data obtained here indicted that early glycation increases with harsher processing conditions (SIFs) and the addition of hexose ‐containing sweeteners (SSMs), whereas the latter sweeteners, but not the harsher processing triggered more AGE‐modifications.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition - Category: Nutrition Authors: Sanja Milkovska ‐Stamenova,
Laura Krieg,
Ralf Hoffmann Tags: Research Article Source Type: research
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