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The influence of processing method on the pro-inflammatory properties of food and pathogenesis of food-related diseases (DIET DERIVED AGEs)
Date du début: 16 oct. 2012, Date de fin: 15 juil. 2015,
Food safety and quality is one of the major priority in the European Society. The food manufacturing may change the biological properties of food compounds. One of the most common interaction between proteins and sugars occurs during food processing is Maillard reaction. The products of this reaction named advanced glycation end products (AGEs) may influence on human health by the interaction with ...
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