Title :

The rehabilitation of raw and brown butters by the measurement of two of the major Mail lard products, N-epsilon-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods

Author(s) :

Niquet-Leridon, Celine [Auteur]
Jacolot, Philippe [Auteur]
Niamba, Claude-Narcisse [Auteur]
Grossin, Nicolas [Auteur]
Boulanger, Eric [Auteur]
Lille Inflammation Research International Center - U 995 [LIRIC]
Lille Inflammation Research International Center - U 995 [LIRIC]
Tessier, Frederic [Auteur]
Lille Inflammation Research International Center - U 995 [LIRIC]
Lille Inflammation Research International Center - U 995 [LIRIC]

Journal title :

Food chemistry

Abbreviated title :

Food Chem.

Volume number :

177

Pages :

361-368

Publication date :

2015-06-15

ISSN :

0308-8146

Keyword(s) :

Butter
Browning
5-Hydroxymethylfurfural
N-epsilon-carboxymethyl-lysine
Cooking
Maillard reaction

HAL domain(s) :

Sciences du Vivant [q-bio]

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Inserm
Université de Lille
CHU Lille

Collections :

• Institut de Recherche Translationnelle sur l'Inflammation (INFINITE) - U1286

Research team(s) :

Glycation from inflammation to aging

Submission date :

2019-03-01T14:58:40Z