lactuloselysine

BACKGROUND It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major… (More)

BACKGROUND During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value of… (More)

The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from… (More)

The binding of Escherichia coli heat-labile enterotoxin (LT) type I to glycosylated proteins with lactose (Gal beta 1-4Glc) by… (More)

A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the… (More)

The main reactions of protein components during food processing and storage were presented and discussed. Since most data are… (More)