Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health

Journal of Dairy Science

Volumn 97, Issue 6, 2014, Pages 3300-3313

  Oh, N S ^a,b   Kwon, H S ^b   Lee, H A ^a   Joung, J Y ^a   Lee, J Y ^a   Lee, K B ^a   Shin, Y K ^a   Baick, S C ^a   Park, M R ^c   Kim, Y ^c   Lee, K W ^b   Kim, S H ^b  

^a Bioland Ansan Factory R and D Center   (South Korea)

^b Korea University   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

Antioxidant activity; Lactic acid bacteria; Maillard reaction; Milk protein; Prevention of cardiovascular diseases

Indexed keywords

ANTIOXIDANT; CASEIN; LACTOSE; MILK PROTEIN; WHEY PROTEIN;

CARDIOVASCULAR DISEASES; CHEMISTRY; FERMENTATION; GLYCATION; HUMAN; LACTOBACILLUS; METABOLISM;

ANTIOXIDANTS; CARDIOVASCULAR DISEASES; CASEINS; FERMENTATION; HUMANS; LACTOBACILLUS; LACTOSE; MAILLARD REACTION; MILK PROTEINS; WHEY PROTEINS;

EID: 84900992038     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7728     Document Type: Article

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