食品的褐变与防治
enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates,
oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. the loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with metal ions, and formation of antinutritional and toxic compounds. studies in this area include influence of damage to essential amino acids on nutrition and food safety, nutritional damage as a function of processing conditions, and simultaneous formation of deleterious and beneficial compounds. these compounds include kidney-damaging maillard reaction products, mutagens, carcinogens, antimutagens, antioxidants, antibiotics, and antiallergens. this overview covers the formation, nutrition, and safety of glycated proteins, characterized browning products, and heterocyclic amines. possible approaches to inhibiting browning reactions and preventing adverse effects of browning during food processing and food consumption, including protection against adverse effects of heterocyclic amines by n-acetylcysteine, caffeine, chlorophyll, conjugated linoleic acid. lignin, and tea extracts, are also described. this research subject covers a complex relationship of the chemistry, biology, and pathology of browning products and the impact on human nutrition and health. future study should differentiate antinutritional and toxicological relationships, define individual and combined potencies of browning products, and develop means to prevent the formation and to minimize the adverse manifestations of the most antinutritional and toxic compounds. such studies should lead to better and safer foods and improved human health.
更多详情，请培安公司：
：北京： 上海： 成都： 广州：
: ：
多倍频感应耐压试验装置
电子水处理器简解及参数
滤油机停机及使用注意事项
工地洗泥头车的清洗机是压力大的好还是流量大的好
阜新聚丙烯短纤维
食品的褐变与防治
适用于包装行业应用的传感器解决方案
HC210电缆故障测试仪的产品介绍
BHQ-10 NHS，1308391-26-5，BHQ-10 琥珀酰亚胺酯 是一种深色猝灭染料
GH3652高温合金硬度 GH3652成分 焊接性能
德国E+H电磁流量计传感器华东经销
TAG-6000高压核相器试验时注意事项
实验室规则
新一代FTL51音叉限位开关数字通信、使用简单、操作安全
气动高温排污球阀Q641PPL结构特点及作用原理
工业高压静电烟尘净化设备的原理-特点-应用
“环境杀手”变成香饽饽
数控落地镗铣床操作维护规程
跌落试验机常见疑问的处理指导
电脑沥青混合料拌和机维护保养
oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. the loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with metal ions, and formation of antinutritional and toxic compounds. studies in this area include influence of damage to essential amino acids on nutrition and food safety, nutritional damage as a function of processing conditions, and simultaneous formation of deleterious and beneficial compounds. these compounds include kidney-damaging maillard reaction products, mutagens, carcinogens, antimutagens, antioxidants, antibiotics, and antiallergens. this overview covers the formation, nutrition, and safety of glycated proteins, characterized browning products, and heterocyclic amines. possible approaches to inhibiting browning reactions and preventing adverse effects of browning during food processing and food consumption, including protection against adverse effects of heterocyclic amines by n-acetylcysteine, caffeine, chlorophyll, conjugated linoleic acid. lignin, and tea extracts, are also described. this research subject covers a complex relationship of the chemistry, biology, and pathology of browning products and the impact on human nutrition and health. future study should differentiate antinutritional and toxicological relationships, define individual and combined potencies of browning products, and develop means to prevent the formation and to minimize the adverse manifestations of the most antinutritional and toxic compounds. such studies should lead to better and safer foods and improved human health.
更多详情，请培安公司：
：北京： 上海： 成都： 广州：
: ：
多倍频感应耐压试验装置
电子水处理器简解及参数
滤油机停机及使用注意事项
工地洗泥头车的清洗机是压力大的好还是流量大的好
阜新聚丙烯短纤维
食品的褐变与防治
适用于包装行业应用的传感器解决方案
HC210电缆故障测试仪的产品介绍
BHQ-10 NHS，1308391-26-5，BHQ-10 琥珀酰亚胺酯 是一种深色猝灭染料
GH3652高温合金硬度 GH3652成分 焊接性能
德国E+H电磁流量计传感器华东经销
TAG-6000高压核相器试验时注意事项
实验室规则
新一代FTL51音叉限位开关数字通信、使用简单、操作安全
气动高温排污球阀Q641PPL结构特点及作用原理
工业高压静电烟尘净化设备的原理-特点-应用
“环境杀手”变成香饽饽
数控落地镗铣床操作维护规程
跌落试验机常见疑问的处理指导
电脑沥青混合料拌和机维护保养