lactuloselysine
National Institutes of Health
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BACKGROUND
It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major…
SummaryBackground During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value…
The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from…
The binding of Escherichia coli heat‐labile enterotoxin (LT) type I to glycosylated proteins with lactose (Galβ1‐4Glc) by amino…
ZusammenfassungEine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt…
The main reactions of protein components during food processing and storage were presented and discussed. Since most data are…
The heating of proteins in the presence of glucose or lactose results in the formation of fructoselysine or lactuloselysine…