Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation
Yulong Bao, Hao Gou, Guadalupe Sánchez-Terrón, Longteng Zhang, Rosario Zamora, Francisco J. Hidalgo, Mario Estévez
Topics & Concepts
Maillard reactionChemistryProtein CarbonylationCarbonylationLipid oxidationOrganic chemistryBiochemistryFood scienceReaction mechanismChemical reactionMechanism (biology)Whey proteinFood proteinCarbohydrateCombinatorial chemistryBiochemical effects in animalsAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive Peptides