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Maillardova reakcia
SYS d015416 LBL 00000cy--a2200000n--4500 005 20250606214534.7 008 920607|-|anznnbabn-----------|-a|a------ 040 $b slo $a DNLM $d BA006 $d BA006 $d BA006 $d BA006 065 $a G02.607.522 066 $a 01 $c 03 150 $a Maillardova reakcia $x DE $x RE $2 slo 450 $w v $a Browning Reaction $2 eng 450 $w v $a Food Browning $2 eng 450 $w v $a Fructation $2 eng 450 $w v $a Glucation $2 eng 450 $w v $a Glycation $2 eng 450 $w v $a Lipid Glycation $2 eng 450 $w v $a Non-Enzymatic Glycation $2 eng 450 $w v $a Non-Enzymatic Glycosylation $2 eng 450 $w v $a Nonenzymatic Protein Glycation $2 eng 450 $w v $a Protein Glycation $2 eng 450 $w v $a Ribation $2 eng 450 $w v $a hnednutie potravín, neenzymatické $2 slo 450 $w v $a hnednutie potravín, neenzýmové $2 slo 450 $w v $a reakcia hnednutia potravín $2 slo 450 $w v $a hnednutie potravín $2 slo 450 $w v $a fruktácia $2 slo 450 $w v $a glukácia $2 slo 450 $w v $a glykácia $2 slo 450 $w v $a glykácia lipidov $2 slo 450 $w v $a glykácia neenzymatická $2 slo 450 $w v $a glykozylácia neenzymatická $2 slo 450 $w v $a glykácia proteínov neenzymatická $2 slo 450 $w v $a glykácia proteínov $2 slo 450 $w v $a ribácia $2 slo 550 $7 sllk_us_auth*d005511 $Y Food Handling $w b $a zaobchádzanie s potravinami 550 $7 sllk_us_auth*d005519 $Y Food Preservation $w b $a konzervácia potravín 550 $7 sllk_us_auth*d017127 $Y Glycation End Products, Advanced $w p $a produkty pokročilej glykácie, konečné 550 $7 sllk_us_auth*d017127 $Y Glycation End Products, Advanced $w b $a produkty pokročilej glykácie, konečné 665 $a 89 $2 eng 665 $a Chemistry (1966-1988) $2 eng 680 9-
$i A group of nonenzymatic reactions in which ALDEHYDES; KETONES; or reducing sugars react with the amino groups of AMINO ACIDS; PEPTIDES; PROTEINS; LIPIDS; or NUCLEIC ACIDS.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS. $2 eng 750 $a Maillard Reaction $2 eng 980 $x M
Počet záznamov: 1