Protein cross-linking in food

• المؤلفون الرئيسيون: Juliet A Gerrard, Meade SJ, Miller AG, Brown PK, Suhaimi Md. Yasir, Sutton KH, Newberry MP
• التنسيق: مقال
• اللغة: English
• منشور في: 2005
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/19225/1/Protein%20cross.pdf; https://eprints.ums.edu.my/id/eprint/19225/; https://doi.org/10.1196/annals.1333.012

The aims of this paper are (1) to probe the relationship betweenmolecular structure and protein cross-linking ability for a range of small mol-ecules; (2) to establish whether this relationship holds within a food matrix;and (3) to test the impact of Maillard cross-linking on food functionality, par...