Effects of Maillard reaction and its product AGEs on aging and age-related diseases

Maillard reaction (MR) is a non-enzymatic browning reaction commonly seen in food processing, which occurs between reducing sugars and compounds with amino groups. Despite certain advantages based on Maillard reaction products (MRPs) found in some food for health and storage application have appeare...

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Bibliographic Details
Main Authors: Huan Peng, Yuqi Gao, Chenye Zeng, Rui Hua, Yannan Guo, Yida Wang, Zhao Wang
Format: Article
Language:English
Published: Tsinghua University Press 2024-05-01
Series:Food Science and Human Wellness
Subjects:
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250094
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