Browsing by Subject "Maillard reaction"

Now showing items 1-2 of 2

    • Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado 
      Quitral, Vilma; González, María Angélica; Carrera, Constanza; Gallo, Gabriela; Moyano, Paola; Salinas, Julieta; Jiménez Patiño, Paula Andrea (Sociedad Chilena de Nutrición, 2017)
      Samples of cakes (baked biscuit-type products) made with sugar (control) and samples prepared with non-caloric sweeteners (stevia, saccharin and sucralose) were developed and acceptability evaluated using a 5-point ...
    • Polyphenols and AGEs/RAGE axis. Trends and challenges 
      González, Ileana; Morales Segura, Miguel; Rojas, Armando (Elsevier, 2020)
      The formation of advanced glycation end-products (AGEs) is a key pathophysiological event linked not only to the onset and progression of diabetic complications, but also to neurodegeneration, cardiovascular diseases, ...