Development of dietary food with the use of soy protein
A Varivoda, N Kenijz, M Rebezov… - Research Journal of …, 2018 - elibrary.ru
The article is devoted to the issue of development of dietary nutrition, namely pasty products
based on soy protein. There were analytically justified and experimentally modeled recipes …
based on soy protein. There were analytically justified and experimentally modeled recipes …
Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)
F Arasteh, M Barzegar, HA Gavlighi - Food Science & Nutrition, 2023 - Wiley Online Library
Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard
reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or …
reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or …
Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study
Advanced glycation end products (AGEs) can be caused during a glycoxidation reaction.
This reaction is associated with complications of diabetes and the consequences of health …
This reaction is associated with complications of diabetes and the consequences of health …
m-Coumaric acid attenuates non-catalytic protein glycosylation in the retinas of diabetic rats
SS Moselhy, SS Razvi, FA ALshibili… - Journal of pesticide …, 2018 - jstage.jst.go.jp
In this study, we investigated the inhibitory effects of m-coumaric acid on the glycosylation of
proteins in the retinas of diabetic rats. Male rats were divided into two main groups, Group I …
proteins in the retinas of diabetic rats. Male rats were divided into two main groups, Group I …