Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
暂无分享,去创建一个
[1] I. Seiquer,et al. Effects of heated glucose–lysine and glucose–methionine model-systems on mineral solubility , 2004 .
[2] Isabel Seiquer,et al. Influencia de los productos de la reacción entre lípidos oxidados (4,5 (E)-epoxy-2(E)- heptenal y 4,5 (E)-epoxy-2 (E) -decenal) y lisina sobre la utilización de zinc y calcio: ensayos en células Caco-2 , 2003 .
[3] I. Seiquer,et al. Copper Metabolism in Rats Fed Diets Containing Maillard Reaction Products , 2002 .
[4] H. Erbersdobler,et al. Metabolic transit of Amadori products. , 2001, Die Nahrung.
[5] B. Sarriá,et al. Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability? , 2001, Nutrition.
[6] I. Seiquer,et al. Effects of heat treatment of casein in the presence of reducing sugars on calcium bioavailability: in vitro and in vivo assays. , 2001, Journal of agricultural and food chemistry.
[7] I. Seiquer,et al. Zinc transport in Caco-2 cells and zinc balance in rats: influence of the heat treatment of a casein-glucose-fructose mixture. , 2000, Journal of agricultural and food chemistry.
[8] J. Ames. Applications of the Maillard reaction in the food industry , 1998 .
[9] L. Gama,et al. Ca2+-sensing receptors in intestinal epithelium. , 1997, American journal of physiology. Cell physiology.
[10] M. T. García-Arias,et al. Tuna Protein Nutritional Quality Changes after Canning , 1996 .
[11] M. Friedman. Food browning and its prevention: an overview , 1996 .
[12] D. Kitts,et al. Calcium absorption and bone utilization in spontaneously hypertensive rats fed on native and heat-damaged casein and soya-bean protein , 1994, British Journal of Nutrition.
[13] P. G. Reeves,et al. AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. , 1993, The Journal of nutrition.
[14] M. Zemel,et al. Calcium utilization: effect of varying level and source of dietary protein. , 1988, The American journal of clinical nutrition.
[15] J. A. Rendleman. Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability , 1987 .
[16] J. L. Greger,et al. Mineral metabolism and bone strength of rats fed coffee and decaffeinated coffee , 1987 .
[17] M. Vigo,et al. Influence of water activity and storage temperature on lysine availability of a milk like system , 2002 .
[18] D. Kitts,et al. Metal chelating and antioxidant activity of model Maillard reaction products. , 1998, Advances in experimental medicine and biology.
[19] P. Morrissey,et al. Metal ion complexation by products of the Maillard reaction , 1997 .
[20] P. Morrissey,et al. Nutritional and toxicological aspects of the Maillard browning reaction in foods. , 1989, Critical reviews in food science and nutrition.
[21] C. Andrieux,et al. Effects of Maillard's reaction products on apparent mineral absorption in different parts of the digestive tract. The role of microflora. , 1984, Reproduction, nutrition, developpement.
[22] N. Benevenga,et al. Adverse effects of excessive consumption of amino acids. , 1984, Annual review of nutrition.
[23] M. Pinto,et al. Enterocyte-like differentiation and polarization of the human colon carcinoma cell line Caco-2 in culture , 1983 .
[24] I. Wolinsky,et al. Diets Based on Autoclaved Skim-Milk Powder , 1978 .