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6 results for glycation.

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Keyword    glycation

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Preparation of Skipjack Tuna (Katsuwonus pelamis) Protein Hydrolysate Using Combined Controlled Enzymatic Hydrolysis and Glycation for Improved Solubility and Emulsifying Properties
by Jianhua Liu, Fei Lyu, Xuxia Zhou, Bin Wang, Xinping Wang and Yuting Ding
Journal of Food and Nutrition Research. 2015, 3(7), 471-477. DOI: 10.12691/jfnr-3-7-9
Pub. Date: September 18, 2015Views: 18303Downloads: 16191
fish protein hydrolysates skipjack tuna enzymatic hydrolysis glycation solubility emulsifying properties
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Formation of Advanced Glycation End Products in Simulate Canned Saury Fish Models: Effects of Process Methods, Formulations and Correlation Analysis with Nutritive Substances
by Shanshan Zhao and Yudong Guan
Journal of Food and Nutrition Research. 2022, 10(6), 425-436. DOI: 10.12691/jfnr-10-6-6
Pub. Date: June 23, 2022Views: 1423Downloads: 7155
Nɛ-(carboxymethyl)lysine Nɛ-(carboxyethyl)lysine advanced glycation end products correlation analysis
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Effect of Microwave Irradiation Nonuniformity on the Digestion and Allergenicity of the Glycated Ovalbumin
by Bi-zhen Zhong, Zong-cai Tu and Hui Wang
Journal of Food and Nutrition Research. 2020, 8(5), 216-224. DOI: 10.12691/jfnr-8-5-1
Pub. Date: June 07, 2020Views: 3716Downloads: 4089
ovalbumin glycation digestion microwave
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Influence of Tea Polyphenols on the Formation of Advanced Glycation End Products (AGEs) in vitro and in vivo
by Shanli Peng and Genyi Zhang
Journal of Food and Nutrition Research. 2014, 2(8), 524-531. DOI: 10.12691/jfnr-2-8-15
Pub. Date: August 24, 2014Views: 23910Downloads: 18377Citations: 1
tea polyphenols advanced glycation end products (AGEs) diabetes mellitus antioxdation
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Radical Scavenging and Low - Density Lipoprotein Cholesterol Oxidation Inhibitory Effects of Polysaccharides Extracted from Chinese Yam, Pumpkin, and Shiitake
by Liye Chen, Xiguang Chang, Guicheng Han, Xiaoguang Feng, Huijun Liu, Xiangning Chen and Junfeng Fan
Journal of Food and Nutrition Research. 2020, 8(11), 658-669. DOI: 10.12691/jfnr-8-11-6
Pub. Date: November 23, 2020Views: 2948Downloads: 3173
polysaccharides antioxidant LDL oxidation glycation
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Biological Evaluation and Application of Fermented Miang (Camellia sinensis Var. assamica (J.W.Mast.) Kitam.) for Tea Production
by Panee Sirisa-Ard, Nichakan Peerakam, Supadarat Sutheeponhwiroj, Tomoko Shimamura and Suwalee Kiatkarun
Journal of Food and Nutrition Research. 2017, 5(1), 48-53. DOI: 10.12691/jfnr-5-1-8
Pub. Date: January 21, 2017Views: 11731Downloads: 9896
Camellia sinensis (L.) Total phenolic content Antioxidant Tyrosinase Hyaluronidase Anti-glycation
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