lactuloselysine

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

SummaryBackground During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value… Expand

 

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

Des echantillons de lait contenant environ 1,7 % de matiere grasse et de teneur en proteine entre 2,6 et 3,4 % ont ete prepares… Expand

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

ZusammenfassungEine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt… Expand

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

The heating of proteins in the presence of glucose or lactose results in the formation of fructoselysine or lactuloselysine… Expand