The Maillard reaction and pet food processing: Effects on nutritive value and pet health

Nutrition Research Reviews

Volumn 26, Issue 2, 2013, Pages 130-148

  Van Rooijen, Charlotte ^a   Bosch, Guido ^a   Van Der Poel, Antonius F B ^a   Wierenga, Peter A ^a   Alexander, Lucille ^b   Hendriks, Wouter H ^a,c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b WALTHAM CENTRE FOR PET NUTRITION   (United Kingdom)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Advanced glycation endproducts; Cats; Dogs; Extrusion; Reactive lysine

Indexed keywords

ANIMAL FOOD; ANIMAL HEALTH; ARTICLE; CAT; DOG; FOOD PROCESSING; GLYCATION; NONHUMAN; NUTRITIONAL VALUE; DIABETES MELLITUS; DISEASE COURSE; FOOD COMPOSITION; HEALTH STATUS; KIDNEY DYSFUNCTION; PET ANIMAL; REVIEW; RISK ASSESSMENT; STRATEGIC PLANNING;

ANIMALS; DIET; DOG DISEASES; DOGS; FOOD HANDLING; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; HUMANS; LYSINE; MAILLARD REACTION; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; PETS;

ADVANCED GLYCATION END PRODUCT;

EID: 84901855080     PISSN: 09544224     EISSN: 14752700     Source Type: Journal    
DOI: 10.1017/S0954422413000103     Document Type: Article

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