Fortification of milk with iron-ascorbate promotes lysine glycation and tryptophan oxidation

Food Chemistry

Volumn 76, Issue 4, 2002, Pages 491-499

  Leclère, Juliette ^a   Birlouez Aragon, Inès ^a   Meli, Michaël ^b  

^a AGROPARISTECH   (France)

^b UNIVERSITÉ JEAN MONNET   (France)

Author keywords

Ascorbate; Iron; Lysine; Maillard reaction; Tryptophan

Indexed keywords

ADENOSINE PHOSPHATE; AMINO ACID; ASCORBIC ACID; CARBOXYMETHYLLYSINE; IRON; LACTOSE; LYSINE; LYSINE DERIVATIVE; TRYPTOPHAN; UNCLASSIFIED DRUG;

ARTICLE; ARTIFICIAL MILK; CATALYSIS; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); DIET SUPPLEMENTATION; FLUORESCENCE; GLYCATION; HEAT TREATMENT; INFANT NUTRITION; OXIDATION; PROTEIN DEGRADATION; SAMPLE;

EID: 0036189946     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00369-7     Document Type: Article

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