Makale detayı · 2022
Pudinglerde İleri Glikasyon Son Ürünleri Öncüllerinin in Vitro Sindirim Sisteminde Biyoerişilebilirliklerinin Belirlenmesi
Dergi
JOURNAL OF CHARACTERIZATIONISSN 2757-9166
- Yıl
- 2022
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı JOURNAL OF CHARACTERIZATION
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
Advanced glycation end products (AGEs) are potentially chemical hazardous compounds. Digestive system condtions may effect AGEs formation. Despite puddings have low AGEs content, the effect of in vitro digestion on AGEs formation is unknown. This study aims to determine the formation of AGEs precursors as Glyoxal (GO) and Methylglyoxal (MGO) in puddings under in vitro digestion. For this purpose, GO and MGO levels of puddings were determined by High-Performance Liquid Chromatography. The amount of GO and MGO in samples ranged between 6.3 to 18.8 µg /100 g and 5.8 to 24.4 µg / 100g, respectively. After in vitro digestion, GO and MGO levels were increased to between 7.4 to 24.4 µg / 100g and 8.5 to 31.6 µg/100 g, respectively. Our results revealed that puddings have low AGEs precursors this may be due to bounding capability of milk proteins, water binding capacity of starch, low heat treatment and sugar type.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
1 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 1 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).