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Investigation of the alpha-dicarbonyl compounds in some snack foods by HPLC using precolumn derivatization with 4-Nitro-1,2-Phenylenediamine
(Biointerface Research in Applied Chemistry, 2022)
Snack foods are widely consumed in today's modern diet. Food processing techniques and food composition may increase advanced glycation products (AGEs) in snack foods. The present study aimed to determine the most potent ...
Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
(Elsevier Ltd, 2022)
The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were ...