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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD  REACTION PRODUCTS - Chemical and biological effects of lysine- and  casein-sugar (glucose, fructose, and ribose)  Maillard reaction products - Jing, Hao
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Jing, Hao:
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS - Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products - Livres de poche

2009, ISBN: 9783639176896

[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 220, [GW: 295g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand

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Chemical and Biological Effects Of Maillard Reaction Products - Hao Jing
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Chemical and Biological Effects Of Maillard Reaction Products - nouveau livre

2009, ISBN: 9783639176896

ID: 37192072

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Bücher > Fremdsprachige Bücher > Englische Bücher Taschenbuch 01.07.2009 Buch (fremdspr.), VDM, .200

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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD  REACTION PRODUCTS - Hao Jing
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Hao Jing:
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS - nouveau livre

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There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Technik, [PU: VDM Verlag Dr. Müller, Saarbrücken]

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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS als Buch von Hao Jing - Hao Jing
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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS als Buch von Hao Jing - edition reliée, livre de poche

ISBN: 9783639176896

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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS:Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Hao Jing CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS:Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Hao Jing Bücher > Wissenschaft > Technik, VDM Verlag

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Chemical and Biological Effects of Maillard Reaction Products: Chemical and Biological Effects of Lysine-and Casein-Sugar (Glucose, Fructose, and Ribose) Maillard Reaction Products - Hao Jing
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Hao Jing:
Chemical and Biological Effects of Maillard Reaction Products: Chemical and Biological Effects of Lysine-and Casein-Sugar (Glucose, Fructose, and Ribose) Maillard Reaction Products - Livres de poche

2009, ISBN: 9783639176896

ID: 12224188687

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Détails sur le livre
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.

Informations détaillées sur le livre - CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS


EAN (ISBN-13): 9783639176896
ISBN (ISBN-10): 3639176898
Version reliée
Livre de poche
Date de parution: 2009
Editeur: BLUES KIDS OF AMER 01/08/2014

Livre dans la base de données depuis 31.03.2009 23:44:10
Livre trouvé récemment le 29.05.2017 17:36:48
ISBN/EAN: 9783639176896

ISBN - Autres types d'écriture:
3-639-17689-8, 978-3-639-17689-6


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