ライフサイエンスコーパス: reducing sugar

1 producing ethanol at a competitive 0.45 g/g reducing sugar.

2 l, organo-metallic substituted aldehydes and reducing sugar.

3 fruits contained higher vitamin C and lower reducing sugars.

4 med from the reaction between asparagine and reducing sugars.

5 min C content could be ascribed to levels of reducing sugars.

6 ntained more water and less total sugars and reducing sugars.

7 er to those obtained by measuring the actual reducing sugars.

8 he Maillard reaction between amino acids and reducing sugars.

9 o vacuolar acid invertase gene VInv prevents reducing sugar accumulation in cold-stored tubers.

10 Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and

11 grees C respectively leading to formation of reducing sugar and lowering of viscosity.

12 ement; (2) the Maillard reaction between the reducing sugar and lysine residues.

13 ng revealed high percentage of carbohydrate, reducing sugar and phenolics in WFSP, whereas OFSP showe

14 able, as reaction clearly occurs between the reducing sugar and protein because of the potentially re

15 The reaction between reducing sugar and protein in the dried state indicates

16 , 7mg/100g monomeric anthocyanins, 0.1g/100g reducing sugars and 0.12g/100g sucrose.

17 ilized biocatalyst, which released 3mg/mL of reducing sugars and allowed the highest product yield co

18 ation is the reaction of carbonyl compounds (reducing sugars and alpha-dicarbonyls) with amino acids,

19 by nonenzymatic glycation reactions between reducing sugars and amino acids, lipids, or DNA, are for

20 erred to as "glycation") takes place between reducing sugars and compounds with free amino groups dur

21 h GENT alone chitosanase did not produce any reducing sugars and did not affect GENT's antimicrobial

22 e duplicated by the nonenzymatic reaction of reducing sugars and extracellular matrix proteins.

23 e chemistry to unprecedented applications to reducing sugars and in the synthesis of highly benzylate

24 Reactive aldehydes derived from reducing sugars and lipid peroxidation play a critical r

25 The non-enzymatic reaction between reducing sugars and long-lived proteins in vivo results

26 Glycation is a process of protein damage by reducing sugars and other reactive carbonyl species lead

27 Reactive aldehydes derived from reducing sugars and peroxidation of lipids covalently mo

28 the reduction of the MTT reagent by honey's reducing sugars and phenolic compounds, and the lactate

29 Maillard or browning reactions between reducing sugars and protein lead to formation of advance

30 ion products "glycotoxins." Like other known reducing sugars and reactive glycation products, glycoto

31 l chemical glycosylation method that employs reducing sugars and requires no protection or activation

32 king moieties that form from the reaction of reducing sugars and the amino groups of proteins, lipids

33 e of MR products, regardless the presence of reducing sugars and the cooking method.

34 ship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified

35 base reaction between the aldehyde groups of reducing sugars and the primary amines of proteins.

36 nteraction for acrylamide (p<0.003, F-test), reducing sugars and total sugars (p<0.001, F-test).

37 ugates produced an equivalent amount of free reducing sugars as the unmodified control using insolubl

38 iquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR

39 importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derive

40 hat CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the

41 s, this bioconjugate increased the amount of reducing sugars by 2.8-fold over three rounds of activit

42 lactose milk as the higher concentration of reducing sugars can lead to the increased formation of t

43 Reducing sugars can react with the free amino groups of

44 ht into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips

45 ong the parametric population, vitamin C and reducing sugar concentrations ranged between 2.54 to 50.

46 s in French fries, although the variation in reducing sugars concentrations in low and normal types o

47 s' was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidi

48 e resulting extracts were examined for their reducing sugar content, total phenolic content (TPC), ox

49 ices were successfully clarified, increasing reducing sugars content and markedly decreasing turbidit

50 elated to its relatively high asparagine and reducing sugars contents, respect the other local cultiv

51 late, citrate, fruit acids, amino acids, and reducing sugars did not interfere with the proposed sens

52 ylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food

53 bit low levels of glycation from exposure to reducing sugars during production.

54 haff released 21.76+/-1.42 and 32.3+/-0.75mg reducing sugars equivalents/g after 24h when applied at

55 Final content of reducing sugars, ethanol, acetic acid, and amino nitroge

56 The current study demonstrates that reducing sugars form advanced glycation endproducts (AGE

57 The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major ami

58 ical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the

59 The reaction of long lived proteins with reducing sugars has been implicated in the pathophysiolo

60 glycosylation of amino groups on proteins by reducing sugars, has been studied for its potential role

61 ymatic glycation of proteins and lipids with reducing sugars, have been implicated in many diabetic c

62 iour of the reaction between amino acids and reducing sugars in emulsions during thermal treatments i

63 se than with fructose when they were used as reducing sugars in food model systems.

64 vitamin C content and its relationship with reducing sugars in fruit pericarp.

65 patterns of C3 to C6 free and phosphorylated reducing sugars in heart tissues from (13)C-labeled wild

66 itation of the major free and phosphorylated reducing sugars in mouse heart tissue.

67 ese findings should indicate that the use of reducing sugars in the formulation of an excipient for t

68 ly, cold storage triggers an accumulation of reducing sugars in tubers.

69 The amount of reducing sugar increased form 2.0% in the control sample

70 inked to a 2-carbon aglycon derived from the reducing sugar, irrespective of the linkage position bet

71 Measuring reducing sugar is a common practice in carbohydrate rese

72 A likely intranuclear source of reducing sugar is ADP-ribose, which is generated followi

73 o anthron and phenol-sulphuric acid methods, reducing sugars method after EPS hydrolysis with glucose

74 ofile are also reported for each of the GlcN reducing sugar model systems.

75 Reducing sugars, most of organic acid, pH and TSS increa

76 ent reaction between proteins and endogenous reducing sugars or dicarbonyls (methylglyoxal, glyoxal)

77 The effect of the addition of non-reducing sugars or methylcellulose on the matrix physica

78 ignificantly affected the moisture (p<0.01), reducing sugar (p<0.05), ash (p<0.05) and HMF (p<0.05) c

79 total carbohydrates, total polysaccharides, reducing sugars, phenolics and protein content were high

80 The ratios of soluble to insoluble reducing sugar produced after filter paper hydrolysis by

81 Reducing sugars react with amino groups in proteins, lip

82 follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff

83 Glucose and other reducing sugars react with proteins by a nonenzymatic, p

84 Raftiline(R) GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values com

85 in a single reaction increased the amount of reducing sugars released from native chitin to 140% abov

86 yielded a twofold increase in the amount of reducing sugars released from wheat straw compared with

87 dation of terminally linked sialic acids and reducing sugar residues.

88 Exposure of proteins to reducing sugars results in nonenzymatic glycation with t

89 ing opening, the structural integrity of the reducing sugar ring (pyranose or furanose) is lost durin

90 The disaccharide is bound to calcium by the reducing sugar ring, and a stabilizing H-bond is formed

91 fect by elevating HXK catalytic activity but reducing sugar sensitivity in transgenic plants.

92 argest variation was found for plant weight, reducing sugars, starch at the end of the night, and sev

93 ally arise from the nonenzymatic addition of reducing sugars (such as glucose) to protein amino group

94 ymatic modification of protein and lipids by reducing sugars, such as glucose, is thought to contribu

95 was assessed in the presence/absence of non-reducing sugars (sucrose and trehalose) and polyols (gly

96 The Harenna forest honey moisture, reducing sugar, sucrose, water insoluble solids, ash, fr

97 s chlorophyll a fluorescence indices, total, reducing sugars, sucrose, ethylene, ascorbic acid, lipid

98 Reducing sugar-sweetened beverage (SSB) consumption is a

99 television, increasing physical activity and reducing sugar-sweetened beverages.

100 d potato strips with lower concentrations of reducing sugars than the commonly used potato strips was

101 tation, rs/rs, conditions a shift from these reducing sugars to sucrose.

102 ccharide revealed a decrease in the ratio of reducing sugars to total sugar content, indicating a lon

103 00 degrees C) and chemical (acid, alkali and reducing sugar) treatments on the IgY binding of peanut

104 The increase in reducing sugar was also associated with subsequent incre

105 in actual frying time; no obvious effect of reducing sugars was found.

106 lamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fry

107 lamide, frying time, frying temperature, and reducing sugars were measured and the actual practices a

108 on in this initial report of the reaction of reducing sugars with the amino group of GlcN.

109 ration of a 1:1 mixture of (12)C(6)/(13)C(6) reducing sugars with the assumption that the same sites

110 ive determination of free and phosphorylated reducing sugars without the interferences from their non