Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
- Author
- JIANHUA LIU1 ; QIAOMEI RU1 ; YUTING DING1
[1] Department of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310014, China - Source
Food research international. 2012, Vol 49, Num 1, pp 170-183, 14 p ; ref : 2 p.1/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Food protein Glycation Maillard reaction Physicochemical properties Structure-function relationship Structure
- Keyword (fr)
- Aliment Article synthèse Glycation Modification Méthode Propriété physicochimique Protéine Relation structure fonction Réaction Maillard Structure Traitement thermique
- Keyword (en)
- Food Review Glycation Modification Method Physicochemical properties Protein Structure function relationship Maillard reaction Structure Heat treatment
- Keyword (es)
- Alimento Artículo síntesis Glicación Modificación Método Propiedad fisicoquímica Proteína Relación estructura función Reacción Maillard Estructura Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26664600
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2012.07.034 
https://dx.doi.org/10.1016/j.foodres.2012.07.034
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