The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells. Issue 6 (10th June 2015)

• Record Type: Journal Article
• Authors: Zha, Fengchao; Wei, Binbin; Chen, Shengjun; Dong, Shiyuan; Zeng, Mingyong; Liu, Zunying
• Is Part Of: Food & function. Volume 6:Issue 6(2015)
• Page Start: 1919
• Page End: 1927
• Publication Date: 2015-06-10
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c5fo00296f
• Languages: English
• ISSNs: 2042-6496

Abstract

<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgj101c3w29" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />A shrimp by-product protein hydrolysate <italic>via</italic> the Maillard reaction could alleviate cellular damage, but result in higher HMF and loss of nutritional quality.</p> </abstract>