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Maillard Browning Effects on In Vitro Availability of Zinc

✍ Scribed by MURRAY L. WHITELAW; CONNIE M. WEAVER

Book ID
108813653
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
437 KB
Volume
53
Category
Article
ISSN
0022-1147

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The influence of glucose-lysine and glucose-methionine Maillard reaction products (MRPs) on calcium availability was studied in rats and in Caco-2 cells. Equimolar glucose/lysine and glucose/methionine mixtures (40% moisture) were heated (150 degrees C, 30 or 90 min) to prepare samples (GL30, GL90,